Pandan Creme Brule


Creme Brulee Ingredient: Makes 5 ramekins

  • 6 Egg Yolks
  • 4 tbsp white sugar
  • 1/2 tsp vanilla
  • 1/2 tsp pandan extract
  • 2 1/2 cups heavy cream


  1. Preheat oven to 300 F.
  2. Beat egg yolks, white sugar, pandan, and vanilla extract in a mixing bowl until thick and creamy.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  4. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into ramekins.
  5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  6. Preheat oven to broil.
  7. Sift additional white sugar over custard. Place dish under broiler until sugar melts, about 2 minutes. 
  8. Remove from heat and allow to cool. Refrigerate until custard is set again.


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