Coconut Pandan Crème Brûlée is an unexpected, unique, fun, and utterly delicious dessert! Pandan paste is an interesting and lovely ingredient that gives this silky smooth custard is pretty celadon green color. 
I think you’re really going to like this.
Okay, love!
Inspiration for Coconut Pandan Crème Brûlée Recipe
Ever since I made the Meyer Lemon Flan, I can’t seem to stop making custards. I can’t get enough of the beautiful, velvety texture, rich creaminess, and the flavor possibilities seem endless.
Do you remember the difference between flan and crème brûlée? Both are custards, but instead of the thin caramel sauce layer for flan, sugar is hardened on the top surface to form a crust on crème brûlée.
What is Pandan?
- Pandan is a tropical plant that grows in Southeast Asia.
- To use pandan, the leaves are made into a paste (or extract) which gives foods a very pretty and quite striking green color.
- Many people think that pandan is to Asia what vanilla is to the Western world, though with a completely different scent and taste.
- The pandan leaves are also often used in the way banana leaves are used to wrap things like chicken or sticky rice.
What does Pandan taste like?
- Pandan has a subtle nutty-floral flavor.
- In Southeast Asia, pandan leaves are used to give their unique taste and aroma to some savory dishes, but mainly it is used as a paste or extract to flavor desserts and drinks.
I’ve had my bottle of pandan paste for years now, and haven’t experimented with it in a while. I’ve always heard it pairs well with coconut — in fact, in Asia, I believe in desserts, it’s most commonly paired with it.
Fresh berries are hidden inside the custard.
So with my current custard obsession, wanting to use my neglected bottle of pandan paste, and thinking of how it would be oh-so-dreamy with the flavor of coconut — this recipe for Coconut Pandan Crème Brûlée was born.
The custard cooks in the oven, in a water bath, to help achieve a silky smooth texture.
What’s in this Coconut Pandan Crème Brûlée Recipe?
- eggs*
- coconut milk**
- vanilla
- berries
- sugar
- pandan paste
- sweetened condensed milk
*Crème Brûlée is typically made with only the yolks of the eggs. This recipe is unusual in that the whole egg is used.
**In a typical crème brûlée or flan, whole milk or heavy cream is used, but in this recipe I completely replaced it with coconut milk and it works perfectly.
The flavor from the pandan paste is in fact a natural combination with the coconut in this lovely Coconut Pandan Crème Brûlée.
I also love adding the fres
The flavor of berries, and it’s a delightful surprise for anyone taking their first bite.
Can you make crème brûlée without a kitchen blow torch?
Yes! If you don’t have a kitchen blow torch, you can place the sugar coated custards under a broiler. (Both methods are explained in the detailed recipe below.)
I think there’s a little better control with the torch because you can direct the flame exactly where you want it to go. If you think you’ll make crème brûlée more than once, which I’m guessing you will, then it’s a great tool to have. Small kitchen torches range from about $12 to $40. (See examples below the recipe.)
I hope you love this as much as I do!
This crème brûlée is unexpected, fun and utterly delicious! Pandan paste is an interesting and lovely ingredient that gives this silky smooth custard is pretty celadon green color.
*The serving size is generous and (theoretically) one can be shared between two people. You can also use smaller ramekins if desired. (You could for example use 4-ounce ramekins for about 10 smaller portions.)
- about 2 dozen fresh berries (such as raspberries, blackberries and/or strawberries), gently rinsed and dried
- 1¼ cup unsweetened coconut milk
- 1 (14-ounce) can sweetened condensed milk
- 6 large eggs
- 2 teaspoons pure vanilla extract
- ¼ to ½ teaspoon Pandan flavored paste (use the full amount for a more vibrant green)
- 6 tablespoons granulated sugar
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Preheat the oven to 350°F.
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Prepare six (approximately 5 ounce) ramekins by dividing the berries evenly among them. Put the ramekins in a roasting pan large enough to hold them comfortably. Set aside.
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Add all of the ingredients, except the granulated sugar, to a blender and blend until smooth, about 10 seconds. Directly from the blender, pour an even amount the mixture into the prepared ramekins.
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Add enough hot water to the roasting pan, to come halfway up sides of the ramekins. (This is called a water bath, and adds moisture to the oven, which keeps the custard from becoming rubbery or cracking.) Bake the custards in the preheated 350°F oven just until they no longer jiggle, about 40 to 50 minutes.
-
Carefully remove the ramekins from the water bath and place them on a cooling rack. Let them cool there for about 90 minutes. Then individually cover each one with plastic wrap and place them in refrigerator for at least 3 hours, and ideally overnight.
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Remove them from the refrigerator and lightly coat each custard with an even layer of the sugar, about 2 teaspoons each. Use a small blow torch to brown the sugar to create a crust. Simply turn it on medium-high and evenly go around until all the sugar has caramelized to a pretty golden brown. Don't worry if some areas are darker than others. (If you don't have a torch, you can use the broiler. Place the custards on a baking sheet, and adjust a rack so it's directly under the flame. Broil them just until the sugar is golden, about 1 minute.)
Serve immediately!
If you would like to make coconut Crème Brûlée without the pandan, simply omit the pandan. Easy! 🙂
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valentina says
and to you, greg! 😀
Ron says
Coconut milk Crème Brûlée, why didn’t I think of that and adding the Pandan paste gives it such a wonderful looking color. I’m putting your Coconut Pandan Crème Brûlée on my must make list. Do you think you could make it sous vide?
valentina says
Hi Ron. I think that would turn out well, but have never done it. Found this and I think it’s a pretty good guide for how to do it. Would love to hear how it goes if you try it. Thank you as always for the visit. 🙂
Ron says
Thanks for the link, Valentina. I’ll let you know how it turns out.
valentina says
Sure! 😀
James says
This is an awesome recipe with the pandan paste. So unique and delicious!
valentina says
Thanks James. It has a lovely flavor to it. Enjoy!
2pots2cook says
So in love with pandan. This creme brulee must be heavenly good !
valentina says
I’m loving that so many people have used and like pandan. So fun! Thank you. 🙂
Tawnie Kroll says
I’ve never had this before I am so excite to try!
valentina says
Thanks so much!
Taylor Kiser says
Currently craving this deliciousness!! Can’t wait to make it!
valentina says
I hope you love it! Thank you!
Cristie says
I love pandan and have some in my cupboard, so this I can make this now without buying a thing! yay!
valentina says
Cristie, I hope the pandan makes it out of the cupboard. 😉 Thanks!
Karen @ Seasonal Cravings says
I’ve never used pandan paste but it certainly gives it a lovely color. It looks so creamy and fresh!
valentina says
It is! Thanks, Karen. Hope you try the Pandan! 🙂
Monica says
So delicious – I love the hidden berries!!
valentina says
Thank you Monica!
Diana says
I didn’t know that you can buy pandan paste! I just returned from Thailand and I’m obsessed with pandan infused desserts. This coconut pandan creme Brule sounds amazing!
valentina says
Lucky you to be in Thailand! It’s on my list! Happy to know you like pandan. Hope you try this and love it. 🙂
David @ Spiced says
Interesting! I’ve never thought about the similarities between flan and crème brûlée, but you’re totally right. They’re so similar! No wonder I love ’em both. 🙂 I have to admit that I’m not familiar with pandan, but I’m totally intrigued now. I love playing with new ingredients, so I’ll have to keep an eye out for pandan. This crème brûlée sounds amazing, my friend!
valentina says
Thanks, David. Yes, you would love playing with pandan. I also love experimenting with new ingredients. 🙂
Eha says
Used to grow my own pandan when I lived north in the subtropics but now use it un its easily accessible dried or frozen forms. Tho’ not a dessert maker do love the occasional brulee and have to figure out whether I can use the pandan I have at home. Old-fashioned me does not even have a kitchen blowtorch but am pretty adept at using the grill . . . must try . . .
valentina says
I love that you used to grow pandan — I wish I could. I would love to cook with the leaves. You can use a broiler to brûlée the custards if you don’t have the torch. I hope you have a delightful week! 🙂
Beth says
I just made this and it’s AMAZING!
valentina says
Yay! This makes me happy. Thank you. 🙂
David says
I can’t tell you how grateful I am to you… you have introduced me to so many wonderful ingredients! And now pandan! I will have to see if I can find some at the Asian grocery. I can’t wait to smell/taste it! And I just love coconut anything! Will report back once I find the pandan!
valentina says
Thanks, David! I hope you find it as fun/interesting as I do. And it’s because of you I’ve been experimenting more and more with rose water. 🙂
Kelly | Foodtasia says
Valentina, this creme brulee looks so pretty! So much fun to be introduced to new ingredients. I love creamy desserts and serving them in individual sized bowls is perfect. Otherwise I wouldn’t know when to stop!
valentina says
Thank you, Kelly. That’s a good point about the individual portions. And I usually just think they’re cute. Ha! Cute and practical. 🙂 Enjoy!
Dawn - Girl Heart Food says
I think I’m really going to love this too! Really like the coconut milk in there (huge fan). Plus, how pretty with the berries? I’m thinking this would be lovely on Friday night for a treat with some vino 🙂
valentina says
Oh yes — add the vino! Love that. 🙂 Thanks, Dawn.
nancy says
Oooh…. this sounds amazing!! I haven’t worked with Pandan paste before and it’s clear I’ve been missing the boat! Cannot wait to try this!!!
valentina says
Get on the boat, Nancy. 😉 I think you would have fun with it — and I know you’d make something beautiful and delicious.
John / Kitchen Riffs says
For my kitchen blow torch I use one of those blue propane jobs from the plumbing section of my big box home improvement store. 🙂 Anyway, this looks terrific! I’ve had desserts with pandan, but never used it myself — I need to. Thanks!
valentina says
That’s the best kind to use! Much stronger flame. 🙂 It’s fun using the pandan in different desserts. Thanks for visiting, John.
Gerlinde says
What a delicious looking dessert. I have never heard of pandan . Now I have to look for it.
valentina says
I hope if you try it you love it. 🙂
Emily Rutherford@thereviewsearch says
I’ve never tried a recipe with pandan paste. And I love to add coconut to recipes. It’s really a unique one. I will try it for sure.
valentina says
Thanks, Emily. I hope you love it as much as I do!
Soh says
I have fresh pandan leaves. What is the amount to substitute? If I grind the leaves in a blender I typically wait 24 hours for the solution to separate and I use the darker green layer to make chiffon. So how much of that darker green paste should I use? It is not thick like store bought paste and more fragrant…
valentina says
Hi there. Thanks so much for writing in. So cool you’re working with the leaves! I’m jealous. 🙂 Though I don’t have experience with them, I think I would only use just enough to achieve the color you want — especially since it’s thinner. I hope this helps and I”m sorry I can’t be more precise. Enjoy and please let me know how it goes. Thanks for exploring my recipes. 🙂 ~Valentina