Description
A delightful twist on classic crème brûlée, featuring the exotic flavors of pandan and coconut for a unique dessert experience.
Ingredients
Scale
- 4 pieces pandan leaves – washed and dried, cut into small pieces
- 4 large egg yolks
- 400 ml coconut milk
- 200 ml whipping cream
- 120 g caster sugar
- ½ tsp salt
- 1 tsp vanilla extract
- Fine sugar for caramelization on top
Instructions
- Preheat your oven to 150°C (300°F).
- In a blender, combine the pandan leaves with coconut milk and blend until smooth.
- Strain the mixture into a medium pot and stir in the whipping cream. Heat until it just begins to boil, then remove from heat.
- In a large bowl, whisk together the egg yolks, caster sugar, and salt until the sugar is just dissolved.
- Slowly drizzle in about 1/4 of the warm pandan coconut milk mixture into the egg yolk mix while whisking continuously.
- Pour the egg yolk mixture back into the remaining pandan coconut milk and add the vanilla extract. Mix well.
- Transfer the custard into a measuring jug for easier pouring.
- Prepare six ramekins and arrange them in a deep-dish tray. Pour the custard into each ramekin until about ¾ full.
- Carefully place the tray in the oven and pour hot water into the tray until it’s halfway up the sides of the ramekins.
- Bake for 45 minutes, until set. Remove and allow to cool for 15 minutes, then cover with cling wrap and refrigerate for at least 4 hours or overnight.
- To serve, sprinkle about 1 tsp of fine sugar on top of each custard. Use a blow torch to caramelize the sugar until it hardens.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 240mg
Keywords: Pandan Coconut Custard Crème Brûlée