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Pandan Coconut Sugar Creme Brulee

July 15, 2021 by Mandy

Ingredients

• 2 cups of heavy cream
• 1 vanilla pod
• 1 bunch of pandan leaves
• 5 egg yolks
• ¹/₄ cup of white sugar
• 2 tsp of coconut sugar (for topping)

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Directions

1. Preheat the oven to 265°F. Split the vanilla bean pod in half.
2. Heat up 2 cups of heavy cream on low heat for 10 minutes. Add vanilla pod and pandan.
3. Let the heavy cream steep for an hour.
4. Mix 5 egg yolks with ¹/₄ cup of white sugar.
5. Combine the egg yolk and sugar mixture with the heavy cream. Strain through a mesh sieve.
6. Boil a kettle of water, then place 4 ramekins on a baking tray. Divide the mixture equally into 4 ramekins.
7. Place the baking tray in the middle rack of the oven and fill the baking tray with hot water until it is halfway up the sides of the ramekins.
8. Bake for 35-40 minutes or until the custard is set and wobbles slightly when shaked.
9. Allow the custards to cool down and refrigerate for 6 hours or more.
10. To serve, sprinkle ¹/₂ tsp of coconut sugar onto each creme brulee. Melt and caramelize the sugar with a blow torch.