Prep 20 mins • Bake 20 mins • Serves 4
Step-by-step: Pandan and Coconut Crème Brulee
This unique recipe brings together the best of Singaporean and French desserts
- 500g whipping cream
- 500g coconut cream
- 10 egg yolks
- 125g gula melaka, chopped
- 4 pandan leaves, cut into small pieces
Combine whipping cream, chopped gula melaka and pandan leaves in a pot, and bring to a simmer. Stir and make sure that the gula melaka melts completely, and the pandan leaves become tiny pieces.
Leave blended mix in the fridge overnight.
Remove mixture from the fridge and fine strain it.
Whisk in coconut cream and egg yolks, and fine strain the mixture again.
Portion the mixture equally into individual ramekins.
Bake at 150C in a water bath for approximately 20 mins, till the centre becomes slightly jiggly but firm.
Set the baked creme brulee in the fridge overnight.
Serve the creme brulee with torched sugar.
Recipe by Nesuto Patisserie | Photographs by Ng Chai Soong
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