Pandan Crème Brûlée

Instructions

• Preheat the oven to 325°F (160°C).
• In a large bowl, whisk together the egg yolks and ¾–1 cup of sugar (depending on your sweetness preference) until smooth.
• Add the heavy cream to a medium pot and warm over medium heat just until steam starts rising from the cream, about 3 minutes. DO NOT let it boil! Turn off the heat.
• While whisking, slowly pour about ½ cup of the hot cream into the egg and sugar mixture (this is called tempering, allowing us to gently heat the eggs without causing them to curdle).
• Slowly pour the egg mixture into the pot with the remaining heavy cream and whisk to combine. Add the pandan extract and vanilla, then remove the pot from the heat.
• Place 6 medium ramekins in a baking dish with sides the same height (or taller) than the ramekins. Dividing evenly, ladle the egg mixture through a fine-mesh sieve into the ramekins to catch any clumps and create a super-smooth consistency. If you’d like, skim off excess foam from the surface.
• Carefully pour the hot water into the pan, being careful not to splash into the ramekins (the water bath will help the crème brûlée cook evenly).
• Carefully transfer the pan with the ramekins to the oven. If desired, throw the ice cubes into the bottom of the oven to create a more humid baking environment.
• Bake for 35–40 minutes, or until the custard has set and the centers are only slightly jiggly.
• Remove from the oven and let cool at room temperature for 2 hours, then remove the ramekins from the water bath, cover, and refrigerate overnight.
• The next day, sprinkle 1 tablespoon of sugar over each crème brûlée and use a kitchen torch to melt until bubbly and dark golden. Let sit for a few minutes to solidify.
• Top with your fruits of choice and serve.
• Enjoy!