Gorgeous Pandan Créme Brûlée

By Tasty · 480 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a large bowl, whisk the egg yolks with ¾–1 cup sugar, to taste, until smooth.
3. Warm the heavy cream in a medium pot over medium heat until steam just starts to rise, about 3 minutes. Do not boil. Turn off the heat.
4. While whisking, slowly pour about ½ cup of the hot cream into the egg mixture to temper it.
5. Slowly pour the egg mixture back into the pot with the remaining cream and whisk. Add the pandan extract and vanilla, then remove from the heat.
6. Set 6 medium ramekins in a baking dish with sides at least as tall as the ramekins. Divide the custard evenly among them, pouring through a fine-mesh sieve. Skim off any foam if you like.
7. Pour hot water into the pan carefully, without splashing the ramekins.
8. Put the pan in the oven. If you like, add the ice cubes to the bottom of the oven for humidity.
9. Bake for 35–40 minutes, until the custard is set and the centres are only slightly jiggly.
10. Cool at room temperature for 2 hours, then remove the ramekins from the water bath, cover and refrigerate overnight.
11. The next day, sprinkle 1 tablespoon sugar over each custard and torch until bubbly and dark golden. Let it sit a few minutes to harden.
12. Top with fruit and serve.

Summarized from Tasty's video. Watch it for the details.

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