A French dessert with a hint of Asia
This Bandoeng’22 Crème Brûlée brings together the elegance of a French classic and the fragrant character of pandan. Made with coconut milk, heavy cream and Bandoeng’22 Pandan Liqueur, this dessert is smooth, rich and gently aromatic, with a subtle tropical edge that makes it feel both refined and unexpected.
Crème brûlée is loved for its contrast: a silky custard underneath and a thin caramelised sugar crust on top. In this version, coconut adds softness and roundness, while pandan liqueur gives the dessert a distinctive Southeast Asian twist.
Why coconut and pandan work so well in crème brûlée
Coconut and pandan are a natural pairing. Coconut brings a creamy, mellow richness, while pandan adds a soft fragrant note that lifts the dessert without overpowering it. Together, they turn a familiar crème brûlée into something more layered and memorable.
That makes this dessert ideal when you want to serve something classic in structure, but more original in flavor.
Ingredients for Bandoeng’22 Crème Brûlée
For 6 persons:
- 400 ml coconut milk
- 250 ml double or heavy cream
- 50 ml Bandoeng’22 Pandan Liqueur
- 2 eggs
- 4 egg yolks
- 1 drop green food colouring
- 1 to 3 tablespoons powdered sugar, divided
How to make Bandoeng’22 Crème Brûlée
- Preheat the oven to 150°C. Fold a clean dish towel into the base of a large deep baking dish and place six 125 ml ramekins on top.
- Heat the coconut milk, cream and Bandoeng’22 Pandan Liqueur in a saucepan over medium-low heat until the mixture almost comes to the boil.
- In a large heatproof bowl, gently whisk the eggs, egg yolks and a drop of green food colouring until combined.
- Gradually whisk the warm coconut mixture into the eggs. Strain into a heatproof jug. Let it stand for 5 minutes, then remove any foam from the top.
- Divide the mixture evenly between the ramekins.
- Place the baking dish in the oven and carefully pour in enough boiling water to come halfway up the sides of the ramekins.
- Bake for 20 to 25 minutes, until the custards are just set with a slight wobble in the centre.
- Cool for 30 minutes, then refrigerate for at least 3 hours until firm.
- Before serving, finish with a thin layer of sugar and caramelise for the classic brûlée top. Serve with extra dashes of Bandoeng’22 Pandan Liqueur if desired.
Serving suggestion
Serve this crème brûlée well chilled, with the sugar top freshly caramelised just before it reaches the table. The crisp burnt-sugar crust and soft pandan-coconut custard make it an elegant dessert for dinner parties, festive occasions or a special Asian-inspired menu. A small extra dash of Bandoeng’22 Pandan Liqueur can add even more aroma at the finish.
Dessert tip
For the best texture, let the custards chill thoroughly before caramelising the top. The colder the custard, the better the contrast between the cool creamy base and the warm crisp brûlée layer. This recipe uses a water bath and chilling time to achieve that classic silky set.
A classic dessert with a Bandoeng’22 signature
What makes this recipe special is the balance between familiarity and surprise. Crème brûlée is instantly recognisable, but the addition of coconut and pandan gives it a more exotic and contemporary identity. It is a beautiful way to use Bandoeng’22 Pandan Liqueur in desserts, especially when you want to add aroma and elegance without making the dish too heavy.
Discover more Bandoeng’22 desserts
Looking for more desserts with Bandoeng’22 Pandan Liqueur? Explore more of our sweet recipes and discover how pandan works beautifully in cakes, festive desserts and refined after-dinner creations.
FAQ: Bandoeng’22 Crème Brûlée
What is Bandoeng’22 Crème Brûlée?
It is a crème brûlée made with coconut milk, cream and Bandoeng’22 Pandan Liqueur, combining a French dessert base with a fragrant pandan twist.
What gives this crème brûlée its Asian twist?
The Asian twist comes from the use of coconut milk and pandan liqueur, which add tropical richness and a soft aromatic note.
How long should crème brûlée chill before serving?
This recipe recommends refrigerating the custards for at least 3 hours until firm.
Can I serve extra Bandoeng’22 with this dessert?
Yes. The recipe suggests serving with extra dashes of Bandoeng’22 Pandan Liqueur if desired.
How many portions does this recipe make?
This recipe is written for 6 persons.
