Pandan Dessert: A Dairy Free Creme Brulee (Gluten Free)
This dairy free creme brulee infused with pandan leaves gives the dessert a sweet, refreshing, unique aroma.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- hand blender
- Kitchen torch
Ingredients
- 9 egg yolks (large)
- 150 g sugar
- 5 pcs pandan leaves (fresh) or Pandan Extract Concentrate
- 1 vanilla pod
- 500 g Flora heavy cream, DF/GF
- 500 g oat milk, barista
- extra sugar for burnt sugar topping
Instructions
Pandan Leaves Infusion
- Wash the pandan leaves and chop into 1 cm (1/2 inch). You don’t have to do this step using dried or powdered pandan.
- Quickly boil the pandan leaves in a saucepan with dairy free heavy cream and oat milk.
- Turn the heat to low, cover the saucepan, and let it simmer and infuse for at least 10 minutes.
- Blend using a blender or food processor until the pandan breaks into small pieces. Strain to separate the leaves from the liquid. Press the pandan residue to extract as much liquid as possible.
Mixing & Baking the Pandan Custard
- Add the egg yolks, vanilla, and sugar to the infused cream mixture in a mixing bowl.
- Mix the ingredients thoroughly using a whisk. For a smoother custard, use a hand blender for mixing.
- Fill the ramekin cups just below the rim and bake in a pre-heated oven at 110°C (230°F) for 60-65 minutes. Low heat prevents the mixture from curdling or becoming grainy, ensuring a smooth, melt-in-your-mouth texture. If using a larger baking dish, adjust the baking time accordingly.
- Once baked, refrigerate the creme brulee for at least two hours. Just before serving, sprinkle a layer of sugar on top and caramelize with a kitchen torch.
Notes
- Make sure your oven is pre-heated and does not overheat.
- Do not refrigerate while the creme brulee is still hot to prevent the cooked custard from becoming watery.
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