Hey besties! 👋 Soooo quick storytime: at my first-ever @banhboxbakery pop-up, this Pandan Coconut Crème Brûlée was THAT GIRL. Like, no joke — it was the first item to completely sell out. 💅 People were obsessed, and honestly, I don’t blame them.

You get that crack of caramelized sugar, a crazy creamy tropical custard underneath, and then the ultimate flex — a glossy berry glaze to top it all off. Basically, if crème brûlée and summer vacation had a baby, it would be this.

And guess what? It’s not even that hard to make. Let’s get you baking like a pro.

📋 Recipe Overview

Yield: 8 servings (4 oz ramekins)
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Chill Time: 4+ hours (or overnight if you’re patient)
Total Time: About 5 hours (but mostly hands-off)

🛒 Ingredients (aka your shopping list)

2 cups heavy cream
1 cup canned coconut milk
6 egg yolks
½ cup granulated sugar
4 tbsp fresh pandan juice (blend pandan leaves + water, strain)
1 tsp pandan extract
2 tsp vanilla extract
Pinch of salt
Granulated sugar
Glazed berries (fresh berries lightly tossed in simple syrup)

🥄 Step-by-Step Instructions

1️⃣ Preheat & Prep

Preheat your oven to 325°F (163°C).
Boil some water for the water bath (trust, it’s worth it for the silky custard).
Line up 8 (4 oz) ramekins inside a deep baking dish or two.

2️⃣ Make the Pandan Coconut Cream

In a saucepan, combine heavy cream and coconut milk.
Heat over medium until it’s just steamy — not boiling!
Stir in fresh pandan juice, pandan extract, and vanilla extract.
Turn off the heat and let it vibe for 5 minutes.

3️⃣ Whisk the Egg Base

In a separate bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until the mix is pale and slightly thick.

4️⃣ Combine & Strain

While whisking the egg mixture, slowly pour in the warm pandan coconut cream to temper the eggs (aka don’t scramble them 🥲).
Strain the custard through a fine mesh sieve into a big measuring cup or bowl with a spout — this makes it easier to pour neatly into your ramekins.

5️⃣ Bake

Pour the custard evenly into your ramekins.
Carefully pour the hot water into the baking dish, about halfway up the sides of the ramekins.
Bake for 30–35 minutes until the edges are set but the centers still have a little shimmy.

6️⃣ Chill

Remove from the water bath and let cool to room temp.
Cover and refrigerate for at least 4 hours or (better yet) overnight to get that dreamy texture.

7️⃣ Torch & Serve

Right before you serve, sprinkle 1–2 tsp granulated sugar evenly over each custard.
Use a kitchen torch to melt and caramelize the sugar until it’s golden and glassy.
Let the brûlée tops cool for 1–2 minutes to fully harden.
Top each with a spoonful of glazed berries for that final ✨wow✨ moment.

🔥 Troubleshooting Tips (because we’re not about kitchen drama)

🛑 My custard cracked!

This happens when you overbake or your oven runs hot. It’s okay. Just cover it up with extra berries and vibe.

🛑 My sugar topping melted weird?

If your sugar pools instead of caramelizing, it’s probably because you sprinkled too thick of a layer or the custard wasn’t dry enough on top. Go light with the sugar and use quick, even passes with the torch.

🛑 My crème brûlée is eggy… help?

Sounds like the eggs got cooked too fast. Always temper your eggs slowly with warm (NOT hot) cream and use a water bath for a chill baking environment.

🍓 Glazed Berries Hack

If you want that glazed bakery berry look, it’s stupid easy:

Toss your berries in a little simple syrup (equal parts sugar + water, heated and cooled).
Let them dry for a minute, then use them to top your brûlée.
Instant glow-up.

💬 Real Talk: Why This Crème Brûlée Slayed at My Pop-Up

Not to flex (okay maybe a little), but this pandan coconut crème brûlée was the FIRST item to sell out at my first pop-up for @banhboxbakery.
People kept coming back asking if there were more. Like, I knew it was good, but dang.

Here’s why it hits:

The coconut milk adds extra creaminess without making it heavy.
The pandan flavor is subtle but addicting — like a cross between vanilla and a grassy hug.
The berries balance out the richness with a lil juicy brightness.
And that crackly brûlée top? Always a crowd-pleaser. 🔥

If you’re thinking about what to bring to a party, what to flex for a date night, or just wanna treat yourself like the royalty you are — THIS is it.

🧡 Final Thoughts

If you’re looking for a tropical twist on a classic that’s guaranteed to impress, this Pandan Coconut Crème Brûlée with Glazed Berries is IT. It’s creamy, crackly, and packed with lush pandan-coconut flavor that feels fancy but super chill to make.

Give it a try, snap a pic when you crack that sugar shell, and tag me @jenhdao so I can check it out!! 🎉

Happy baking, besties! 🌴🔥🍓

How to make Pandan Coconut Creme Brûlée

Recipe by Jen H. DaoCourse: Dessert, RecipesCuisine: asian, FrenchDifficulty: easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 cups heavy cream
1 cup canned coconut milk
6 egg yolks
½ cup granulated sugar
4 tbsp fresh pandan juice (blend pandan leaves + water, strain)
1 tsp pandan extract
2 tsp vanilla extract
Pinch of salt
Granulated sugar
Glazed berries (fresh berries lightly tossed in simple syrup)

Directions

Preheat & Prep
Preheat your oven to 325°F (163°C).

Boil some water for the water bath (trust, it’s worth it for the silky custard).
Line up 8 (4 oz) ramekins inside a deep baking dish or two.
Make the Pandan Coconut Cream
In a saucepan, combine heavy cream and coconut milk.
Heat over medium until it’s just steamy — not boiling!

Stir in fresh pandan juice, pandan extract, and vanilla extract.
Turn off the heat and let it vibe for 5 minutes.
Whisk the Egg Base
In a separate bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until the mix is pale and slightly thick.
Combine & Strain
While whisking the egg mixture, slowly pour in the warm pandan coconut cream to temper the eggs (aka don’t scramble them 🥲).

Strain the custard through a fine mesh sieve into a big measuring cup or bowl with a spout — this makes it easier to pour neatly into your ramekins.
Bake
Pour the custard evenly into your ramekins.
Carefully pour the hot water into the baking dish, about halfway up the sides of the ramekins.

Bake for 30–35 minutes until the edges are set but the centers still have a little shimmy.
Chill
Remove from the water bath and let cool to room temp.

Cover and refrigerate for at least 4 hours or (better yet) overnight to get that dreamy texture.
Torch & Serve
Right before you serve, sprinkle 1–2 tsp granulated sugar evenly over each custard.
Use a kitchen torch to melt and caramelize the sugar until it’s golden and glassy.

Let the brûlée tops cool for 1–2 minutes to fully harden.

Top each with a spoonful of glazed berries for that final ✨wow✨ moment.