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Close up of a bite of Coconut-Pandan Creme Brulee with a raspberry.
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5 from 13 votes

Coconut Pandan Crème Brûlée Recipe

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.)
Prep Time15 minutes
Cook Time1 hour
Refrigeration and Cooling Time4 hours 30 minutes
Total Time5 hours 45 minutes
Course: Dessert
Cuisine: French
Keyword: dessert for party, unique desserts, recipes with pandan
Servings: 8
Calories: 425kcal

Ingredients

  • about 2 dozen fresh berries (such as raspberries, blackberries and/or strawberries), gently rinsed and dried
  • 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

Instructions

  • Preheat the oven to 350°F.
  • 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.
  • 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.
  • 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.
  • 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!

Notes

If you would like to make coconut Crème Brûlée without the pandan, simply omit the pandan. Easy! :-) 

Nutrition

Calories: 425kcal