Ep 8 Eva and Debra: Pandan Crème Brûlée
Prep: 25 mins + standing
Cook: 45 mins
- 400ml can coconut cream
- 2 pandan leaves, knotted
- 4 egg yolks
- 110g caster sugar
- 4 tbs caster sugar, extra
- Fresh lychees and mint leaves, to decorate
- Preheat oven to 130C. Place four ovenproof dishes or ramekins in an roasting pan.
- Place coconut cream and pandan leaves in a small saucepan over lowest heat (you may need to wrap the leaves around the inside of the pan, so they are submerged). Stir until hot but not boiling. Remove from heat and stand for 1 hour to infuse. Remove leaves.
- Place egg yolks and sugar in a heatproof bowl. Whisk until pale and combined.
- Reheat coconut cream until hot. Gradually stir in to egg mixture. Strain into dishes.
- Add enough boiling water to roasting pan to water to come half way up side of dishes.
- Bake for about 30 minutes or until almost set (mixture will still have a slight wobble).
- Remove dishes from pan. Stand at room temperature for 30 minutes. Refrigerate overnight.
- Sprinkle extra sugar over brûlées. Caramelise with a blow torch. Decorate with lychees and mint.
- Pandan leaves are available from Asian grocers. If unavailable, you could use a few drops of pandan extract.
- Knotting the pandan leaves stops them from lying flat and sticking to the base of the pan.
- Cooling the brûlées at room temperature before refrigerating allows the residual heat to finish cooking them and prevents them from splitting.