Pandan Crème Brûlée

headerSo as promised, here’s a recipe for a Pandan and Coconut Crème brûlée. I made this the other night after spending an afternoon at Salvos and finding a set of 6 ramekin dishes for $3.50. At first I was a bit unsure about using second-hand dish ware, but then I compared it with using cutlery at restaurants and it made me feel like never setting foot into a restaurant again. Only kidding.


  • Pandan essence
  • 4 eggs
  • 300mL coconut milk
  • 1 tsp vanilla essence
  • 100mL water
  • 150g white sugar + extra for caramelising


  • Blow torch
  • Wok
  • Steam rack

Serves: 8
Prep Time: 10 minutes
Cook Time: 20-30 minutes


Step 1:
Add the eggs and the sugar into a mixing bowl and gently stir until smooth.

Step 2:
Add the water, coconut milk, vanilla essence and pandan extract. Stir gently until combined*.

Step 3: Prepare a wok over low heat, fill half way with water and place steam rack inside. Divide the crème brûlée mixture into 8 bowls/dishes and place on the steam rack, cover the wok and steam until custard is set. The smaller and shallower the dish is, the quicker it will set.

Step 4:
Once set, take the custards off the heat and allow to cool.

Step 5: Sprinkle a layer of sugar on the custards, and shake it around to reach the edges and get an even coating. Caramelise using blow torch, holding it at a 20cm distance. Serve!

*You will notice there are lumps in our mixture, this is because I didn’t stir properly and ended up some some cooked egg on the surface. Learn from my mistakes!


3 thoughts on “Pandan Crème Brûlée

    • Hi Lisa,

      Thank you for taking the time to comment. We bought a little bottle of the pandan essence, but we only put in like half a teaspoon, it really depends on your taste (it provides the aroma of pandan more than anything). Yup, a steamer will work fine as well. Good luck! 🙂

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