Pandan Crème Brûlée (Print Version)
# Ingredients:
→ Custard Base
01 -
10 large egg yolks
02 -
150 g granulated sugar (¾ cup), plus extra to taste
03 -
960 ml heavy cream (4 cups)
04 -
3 teaspoons pandan extract
05 -
2 teaspoons vanilla extract
→ For Baking
06 -
480 ml hot water (2 cups)
07 -
6 ice cubes
→ For Caramelizing & Serving
08 -
6 tablespoons granulated sugar
09 -
Fresh fruit for garnish
# Instructions:
01 -
Preheat the oven to 160°C (325°F).
02 -
In a large bowl, whisk together the egg yolks and granulated sugar until smooth and well combined.
03 -
In a medium pot, warm the heavy cream over medium heat just until steam rises from the surface, approximately 3 minutes. Do not allow it to boil. Turn off the heat.
04 -
While continuously whisking, slowly pour about 120 ml (½ cup) of the hot cream into the egg mixture to gently warm the eggs without curdling them.
05 -
Gradually pour the tempered egg mixture back into the pot with the remaining cream, whisking constantly to combine. Add the pandan extract and vanilla extract, then remove from heat.
06 -
Arrange 6 medium ramekins in a baking dish with sides at least as tall as the ramekins. Ladle the custard mixture through a fine-mesh sieve into the ramekins, dividing evenly. Skim off any excess foam from the surface if desired.
07 -
Carefully pour hot water into the baking dish around the ramekins, being cautious not to splash water into the custard.
08 -
Transfer the baking dish to the oven. If desired, add ice cubes to the bottom of the oven to create humidity. Bake for 35-40 minutes, until the custard is set with a slight jiggle in the center.
09 -
Remove from the oven and allow to cool at room temperature for 2 hours. Then remove the ramekins from the water bath, cover, and refrigerate overnight.
10 -
The following day, sprinkle 1 tablespoon of sugar evenly over each custard. Use a kitchen torch to melt the sugar until it bubbles and turns dark golden. Allow to sit for a few minutes until the caramelized sugar hardens.
11 -
Garnish with fresh fruit of your choice and serve immediately.
# Notes:
01 -
The ice cubes in the oven create steam which helps the custard cook more evenly.
02 -
For best results, refrigerate the custard overnight before caramelizing the sugar topping.
03 -
Pandan extract gives this crème brûlée its distinctive Southeast Asian flavor and aroma.