Recipe: Diana Chan's Pandan-infused creme catalana

Creme catalana in Spain or creme brulee in France is a classic dessert otherwise known as burnt cream. The concept is a custard that has just set with a nice crust of burnt-sugar topping. When I see this on a menu, it is definitely something I will order. It’s light and creamy, and I love when the chef pushes the sugar a little darker to take on a slightly bitter taste.

Here’s my play on a pandan-infused creme catalana. Pandan (or screwpine leaves) is used a lot in Southeast Asian cooking. It is like what vanilla is to Westerners, with a floral scent reminiscent of hay but also sweet and musky, similar to almond or vanilla. It can be used in soups, infused into a liquid, for colouring, cooking rice and in both sweet and savoury dishes. Sometimes, it is used to wrap meat, seafood and even desserts.

Pandan-infused creme catalana

Ingredients (Serves 6)

500ml full fat milk

6 pandan leaves, tied into a knot

1 cinnamon stick

½ tsp vanilla bean paste

7 large egg yolks

½ cup caster sugar, extra for brulee

½ tsp cornflour

Fresh figs or raspberries (optional), for garnish

Method

•  Place the milk, pandan leaves, cinnamon and vanilla bean paste in a saucepan, then gently bring to the boil.
•  Remove from the heat and allow to infuse for 15 minutes.
• Meanwhile, in a mixing bowl, whisk the egg yolks, sugar and cornflour together until the mixture turns pale and creamy.
• Pass the infused milk through a sieve and discard everything else. Return the milk to the clean saucepan and place over a medium heat.
• Just before it reaches boiling point, gradually add the egg mixture, whisking continuously for about 5-7 minutes or until it begins to thicken and coats the back of a wooden spoon. You need to ensure you keep whisking so the egg does not curdle.
• Remove it from the heat and pour into individual ramekins or traditional clay dishes.
• Cover each ramekin with a disc of greaseproof paper to prevent a skin from forming, and let it cool before putting it in the fridge.
• To serve, remove the greaseproof paper, sprinkle 1 tablespoon of sugar on top of each creme catalana and use a blowtorch to caramelise. If you do not own a blowtorch, place the sugared creme catalanas on a tray under a preheated gas grill for a few minutes, until the sugar turns golden brown. Allow the sugar to harden, then serve immediately, garnished with figs or raspberries.

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