Pandan crème brûlée

Name: Pandan crème brûlée
Ingredients: 480 g Whole milk; Pinch of salt; 50 g Sugar; Cane sugar; 5 Egg yolks (m); 1 Pandan paste

Soft pandan cream with a crispy caramel layer: an exotic twist on the French classic.

Ingredients

480gWhole milk

Pinch of salt

50gSugar

Cane sugar

5Egg yolks (m)

1Pandan paste

Heat the milk together with the pandan paste and a pinch of salt until everything is well dissolved.
Whisk the egg yolks with the sugar.
Pour the warm pandan milk into the egg yolks in three parts, mixing well each time.
Divide the mixture among small oven dishes.
Place the dishes in a bain-marie in the oven and bake at 160°C for about 35 minutes.
Let cool completely.
Just before serving, sprinkle with cane sugar and caramelize to a crispy caramel layer.