Pandan Creme Brûlée

Happy Valentine’s Day! If you still don’t know what to make your boo for dessert tonight, don’t worry, I got you!
If you suck at baking like me, this is an effortless dessert to whip up and will definitely impress. Adding the pandan extract really takes it up a notch and adds a Southeast Asian flair to this standard creme brulee recipe.

(If you’re looking for a main course for Valentine’s Day, check out this Uni Pasta recipe!)

What is Pandan?

Pandan, often dubbed the “vanilla of Southeast Asia,” is a fragrant tropical plant widely used in cooking. Its long, slender leaves emit a unique sweet aroma reminiscent of a blend of vanilla, almond, and coconut. Commonly found in dishes across Asia, pandan adds a delightful twist to both savory and sweet recipes. From desserts like cakes, puddings, and ice creams to savory dishes like rice and curries, pandan lends a distinct flavor and aroma, making it a beloved ingredient.

For this recipe, we’ll be using pandan extract instead of the fresh leaves for convenience.

Pandan Creme Brûlée Storytime!

Hanna and I share a tradition of preparing homemade meals for each other on our birthdays. This pandan creme brûlée was the very first dessert I ever made for Hanna. I made a few extra and gave her some to bring home to her mom and brothers. Her mom loved it so much that she asked me to make some more so she could share it with her friends at work for her birthday the following week!

Since then, we’ve frequently included this dessert in our lineup because the payoff is phenomenal, considering how little effort it requires!

Pandan Creme Brûlée

4.7 from 7 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 cups 2 half and half

• 5 large 5 egg yolks

• 2 tbsp 2 pandan extract

• 1/2 tsp 1/2 salt

• 1/4 cup 1/4 sugar (more for topping)

Directions

• In a sauce pot, add half and half, pandan extract, and a pinch of salt. Barely heat up, and combine until fully incorporated. Put aside to cool down
• Separate five egg yolks, add to a mixing bowl, and whisk together with sugar. Add a third of the creme mixture and whisk well. Combine the rest of the creme mixture with the egg mixture until fully combined
• Add to small ramekins and then to a baking tray. Add just enough water to the baking tray to cover the surface
• Bake at 325 for 35 minutes, then let cool down in the fridge until set
• Add a thin layer of sugar on top, and using a torch, brulee the cream

Recipe Video

Notes

• I only lightly torch the sugar. I don’t want it to brown too much and hide the beautiful jade color of the pandan.

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