Chef's Kitchen - Pandan Crème Brulee

Makes 10-12 servings

20 pandan leaves
125ml of water
3 eggs
800ml of coconut milk
150gm of sugar

How to prepare the dish:
  1. Blend the pandan leaves with water in a blender to make pandan juice. Set aside.
  2. Break eggs into a large mixing bowl, add sugar and stir until sugar has dissolved (Note: Do not beat the mixture)
  3. Add coconut milk into the mixture, then add the pandan juice through a strain. Stir gently.
  4. Pour mixture into ramekins (small glazed ceramic or glass bowls) and steam in a pot half-filled with water at medium heat for about 20 minutes or till set. (Note: You can also use a conventional oven at 90˚C for one hour).
  5. Let the ramekins cool, then chill them, covered with cling film, in the fridge.
  6. Sprinkle sugar over top of each custard filled ramekin and caramelise the sugar with a blowtorch.
  7. Plate and serve.