The crackle of the burned sugar, the creamy inside, vanilla beans speckled throughout, the feeling when scraping the inside of the ramekin after finishing most of it, the idea of sharing with friends at the table. I love crème brûlée, and the pandan leaf gives it an extra layer of sweet flavor. I hope this recipe makes you love again, too.
You’ll need a kitchen blowtorch to burn the sugar.
SERVES 4 TO 6
5 cups heavy cream
Seeds scraped from ½ vanilla bean
One 12-inch strip pandan leaf
1 cup sugar
14 egg yolks, beaten
Superfine sugar for sprinkling
Preheat the oven to 325°F.
Combine the cream, vanilla seeds, pandan leaf, and half the sugar in a pot. Bring the mixture to a slight boil, then lower the heat to simmer.
Combine the egg yolks and the other half of the sugar in a large bowl and beat thoroughly, for about 2 minutes.
Ladle by ladle, add the cream to the egg yolks, whisking constantly so the hot cream doesn’t cook the yolks (this process is tempering the cream). When everything is combined, add the mixture back to the pot and cook it over very low heat until it’s slightly thick and coats the back of a spoon. Make sure to keep it at low heat so as not to scramble the eggs.
Fill 4 to 6 ramekins with this mixture—crème anglaise—and place them in a large roasting pan filled with an inch or so of water. Place the pan in the oven and bake for 45 minutes.
When the ramekins are ready, remove them from the oven and from the water bath. Let them cool, then refrigerate for 2 hours.
Sprinkle the tops of the ramekins with sugar, then use the blowtorch to melt and burn the sugar until golden brown. Cool and allow the surface to harden.
ENJOY YOUR DESSERT.
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