Step-by-step: Pandan and Coconut Crème Brulee

This unique recipe brings together the best of Singaporean and French desserts

Posted on Sep. 8, 2017
By Editor

Prep 20 mins • Bake 20 mins • Serves 4


  • 500g whipping cream
  • 500g coconut cream
  • 10 egg yolks
  • 125g gula melaka, chopped
  • 4 pandan leaves, cut into small pieces


Step 1

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.

Step 2

Leave blended mix in the fridge overnight.

Step 3

Remove mixture from the fridge and fine strain it.

Step 4

Whisk in coconut cream and egg yolks, and fine strain the 
mixture again.

Step 5

Portion the mixture equally into individual ramekins.

Step 6

Bake at 150C in a water bath for approximately 20 mins, till the centre becomes slightly jiggly but firm.

Step 7

Set the baked creme brulee in the fridge overnight.

Step 8

Serve the creme brulee with torched sugar.

Recipe by Nesuto Patisserie | Photographs by Ng Chai Soong

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