Pandan Crème Brûlée
Theme 11: Cup
Cookbook Used: Modern Nonya
Author: Sylvia Tan
Mum brought home a small library of cookbooks recently from her trip to Malaysia. Instead of buying two of everything, she bought one each of a variety of books and we will share. They will be living at her place as I’m currently overflowing a bookshelf…purely with cookbooks. Addiction much?
This recipe caught my eye, and I thought it would be perfect for the ‘cup’ theme. It was my first time ever making crème brûlée, so it didn’t turn out as perfectly as I would have liked. But it’s all part of the learning to cook process, and I had fun along the way. Since it was my first time making this French dessert (with an Asian twist), I had to go and purchase a cooking blow-torch. I think I need to work on my blow-torching skills, but managed to get a nice caramelisation going on.
Pandan is like the Asian vanilla, so the flavours worked well together. Essentially it’s a coconut, pandan custard…. and in other words; it’s delicious! I’ll definitely make it again 🙂
Pandan Crème Brûlée
15 pandan leaves
4 medium-sized eggs
140g sugar + more for caramelising
250ml coconut milk
1. Blend pandan leaves in food processor with 250ml water to obtain a green juice. Leave aside.
2. Break eggs into a large mixing bowl, add sugar and stir – do no beat – till sugar has melted and mixture thickens. You do not want to incorporate too much air into the mixture for the custard will not be silky.
3. Add remaining water and coconut milk, then strain the pandan juice into the custard mixture. Stir again.
4. Pour custard mixture into 8 ramekins and steam in a wok half-filled with water over a low fire for 15 minutes or till set.
5. Cool, then chill ramekins, covered with cling film, in the refrigerator.
6. When ready to serve, spread 1 tsp sugar over the top of the custards and either grill or use a blow-torch to caramelise the top.
7. When the sugar has melted, swirl the ramekin around to ensure an even spread of the caramel. Serve when sugar hardens into a crisp layer.
To see what others got up to for the cup theme: http://community.jeroxie.com/groups/cookbook-challenge/forum/topic/theme-11-cup/