Want a crème brûlée that cracks cleanly under the spoon, then gives way to a silky custard with a soft, green fragrance? Pandan is perfect for that.
Beneath the burnt sugar, it brings a fresh note, almost vanilla-like, that stays distinct without weighing the dessert down. This version is made without gluten or lactose, while keeping the soul of a classic crème brûlée. You can follow it with the site’s other gluten-free cakes and desserts.
What is gluten-free, lactose-free pandan crème brûlée?
It’s a pandan-infused crème brûlée made with a base of dairy-free cream and plant-based milk. You still get the two hallmarks of the dessert: a smooth, well-set custard and a thin layer of sugar caramelized at the last minute.
Pandan works especially well in creamy desserts and custard bases. Its delicate, slightly floral, nutty aroma melts into the cream, and the scent of burnt sugar pairs beautifully with it. That contrast is what gives the dessert its character.
Main ingredients
The pandan leaves bring all the flavor. You can use fresh or dried leaves; both give a similar aromatic profile.
If you’re using fresh pandan, rinse the leaves, then cut them up to help release their oils. With dried or powdered pandan, this step isn’t necessary.
The base is made with plant-based cream and milk. Barista-style oat milk works especially well here because it adds body without masking the pandan.
Soy milk and cashew milk work well too. For the cream, look for a plant-based product with around 30% fat, which is better suited to cooking and baking.
The egg yolks set the custard, the sugar sweetens the base and forms the brûléed topping, and the vanilla rounds out the pandan aroma. For the top, fine white sugar works best, but fine brown sugar will do the job just as well.
The recipe is written by weight, in metric, for accuracy. Here, it’s best to follow the gram measurements as written rather than convert by eye.
Key techniques and common pitfalls
Success here comes down to three things: infusion, blending, and gentle baking. This dessert isn’t difficult, but it doesn’t forgive guesswork in any of those areas.
Infuse the pandan properly
Combine the pandan leaves with the plant-based cream and oat milk, then bring the mixture quickly to a boil to start the infusion. Lower the heat, cover, and let it infuse gently for 10 to 15 minutes, until the flavor has fully permeated the base.
If you’re using dried pandan, let it soak in the cream and milk for 5 minutes before bringing it to a boil. This replaces the prep step used for fresh leaves and helps extract the aroma more evenly.
Blend, strain, and press
After infusing, blend the mixture in a blender or food processor to break the leaves into small pieces. Then strain it to separate the solids from the liquid and keep the base smooth. Don’t discard the solids right away; press them well to extract as much flavored liquid as possible.
Mix gently
Add the yolks, vanilla, and sugar to the infused mixture, then whisk carefully until smooth and uniform. If you want an even silkier texture, use an immersion blender instead of a whisk.
Bake gently, or the custard will split
Pour the custard into ramekins, filling them just below the rim. Bake for 60 to 65 minutes at a low temperature, around 105 to 110°C, without pushing the heat.
This gentle heat keeps the custard from splitting or turning grainy. Slow baking also prevents the proteins in the plant-based cream and milk from tightening too quickly, which keeps the texture smooth and close to a classic crème brûlée. If you use a larger dish instead of ramekins, adjust the baking time accordingly.
Finish and serve
Once the custards are baked, let them cool, then refrigerate them for at least 2 hours. Add the sugar only just before serving, then caramelize it with a kitchen torch. That’s what keeps the crust thin, crisp, and crackly.
Storage
Plan on chilling the custards for at least 2 hours after baking before finishing them. Save the caramelizing for the very last moment, just before serving, so the top stays dry and crisp.
If you cook gluten-free every day, you’ll find everything gathered here.
Recipe developed by chef Rommel Reyes. Discover his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 9 egg yolks large
- 150 g sugar
- 5 leaves pandan fresh
- 1 vanilla bean
- 500 g Flora lactose-free, gluten-free heavy cream
- 500 g barista-style oat milk
- extra sugar for the caramelized sugar topping
Instructions
Infuse the pandan leaves
- Wash the pandan leaves and cut them into 1 cm pieces.
- Bring the pandan leaves, lactose-free heavy cream, and oat milk to a quick boil in a saucepan.
- Reduce the heat, cover, and let simmer for at least 10 minutes to infuse.
- Blend with a blender or food processor until the pandan is finely broken up. Strain to separate the leaves from the liquid, then press on the solids to extract as much liquid as possible.
Mix and bake the pandan custard
- In a mixing bowl, combine the infused cream mixture with the egg yolks, vanilla, and sugar.
- Whisk thoroughly. For an even smoother custard, blend with an immersion blender.
- Fill the ramekins to just below the rim and bake in a preheated 110°C oven for 60-65 minutes. The gentle heat prevents the custard from curdling or turning grainy, giving it a smooth, melt-in-the-mouth texture. If using a larger baking dish, adjust the baking time accordingly.
- Refrigerate the crème brûlée for at least 2 hours after baking. Just before serving, sprinkle a layer of sugar over the top and caramelize it with a kitchen torch.
