Ingredients (6 persons)
400 ml coconut milk
250 ml Double/heavy cream
35 ml Bandoeng’22 Pandan liqueur
2 eggs plus 4 egg yolks
1-3 tablespoons powdered sugar, divided
The best desserts made with pandan liqueur (pandan likeur). One of them is our creme brûlée.
Preheat the oven to 150°C. Fold a clean dish towel into the base a large, deep baking dish and place six 125 ml capacity ramekins on top of the towel. Heat the coconut milk, cream and Bandoeng’22 pandan liqueur in a saucepan over medium–low heat. Cook, stirring occasionally until the mixture almost comes to the boil, about 10 minutes. Meanwhile, gently whisk the egg, egg yolks in a large heatproof bowl until well combined. Gradually whisk in the coconut mixture and then strain into a large heatproof jug. Stand for 5 minutes and, using a large spoon, remove and discard any foam from the top of the mixture. Divide the coconut mixture evenly between the ramekins. Place the baking dish on the shelf of the oven and carefully add enough boiling water to come halfway up the sides of the ramekins, ensuring that the dish towel is completely submerged. Bake for 20–25 minutes or until set with a slight wobble in the centre. Cool for 30 minutes and then refrigerate for at least 3 hours until firm. Serve with extra dashes of Bandoeng Pandan Liqueur, if desired.