{"id":166130,"title":"Gluten-Free, Lactose-Free Pandan Cr\u00e8me Br\u00fbl\u00e9e","modified":"2026-08-25T19:14:15+02:00","plain":"Want a cr\u00e8me br\u00fbl\u00e9e that cracks cleanly under the spoon, then gives way to a silky custard with a soft, green fragrance? Pandan is perfect for that.\n\n\n\nBeneath 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 cr\u00e8me br\u00fbl\u00e9e. You can follow it with the site's other gluten-free cakes and desserts.\n\n\n\nAnother fragrant set custard: gluten-free pistachio flan.\n\n\n\nWhat is gluten-free, lactose-free pandan cr\u00e8me br\u00fbl\u00e9e?\n\n\n\nIt\u2019s a pandan-infused cr\u00e8me br\u00fbl\u00e9e 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.\n\n\n\nPandan 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.\n\n\n\nMain ingredients\n\n\n\nThe pandan leaves bring all the flavor. You can use fresh or dried leaves; both give a similar aromatic profile.\n\n\n\nIf 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.\n\n\n\nThe 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.\n\n\n\nSoy 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.\n\n\n\nThe egg yolks set the custard, the sugar sweetens the base and forms the br\u00fbl\u00e9ed 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.\n\n\n\nThe recipe is written by weight, in metric, for accuracy. Here, it\u2019s best to follow the gram measurements as written rather than convert by eye.\n\n\n\nFor another creamy lactose-free dessert, try pumpkin cheesecake.\n\n\n\nKey techniques and common pitfalls\n\n\n\nSuccess here comes down to three things: infusion, blending, and gentle baking. This dessert isn\u2019t difficult, but it doesn\u2019t forgive guesswork in any of those areas.\n\n\n\nInfuse the pandan properly\n\n\n\nCombine 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.\n\n\n\nIf 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.\n\n\n\nBlend, strain, and press\n\n\n\nAfter 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\u2019t discard the solids right away; press them well to extract as much flavored liquid as possible.\n\n\n\nMix gently\n\n\n\nAdd 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.\n\n\n\nBake gently, or the custard will split\n\n\n\nPour the custard into ramekins, filling them just below the rim. Bake for 60 to 65 minutes at a low temperature, around 105 to 110\u00b0C, without pushing the heat.\n\n\n\nThis 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 cr\u00e8me br\u00fbl\u00e9e. If you use a larger dish instead of ramekins, adjust the baking time accordingly.\n\n\n\nFinish and serve\n\n\n\nOnce 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\u2019s what keeps the crust thin, crisp, and crackly.\n\n\n\nStorage\n\n\n\nPlan 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.\n\n\n\nFor a light, fruity finish, try mango and raspberry macaron cake.\n\n\n\nIf you cook gluten-free every day, you\u2019ll find everything gathered here.\n\n\n\nRecipe developed by chef Rommel Reyes. Discover his work on Instagram, his Substack newsletter, and his YouTube channel.\n\n\n\n\n\n\tGluten-Free, Lactose-Free Pandan Cr\u00e8me Br\u00fbl\u00e9e\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t9 egg yolks (large)150 g sugar5 leaves pandan (fresh)1 vanilla bean500 g Flora lactose-free, gluten-free heavy cream500 g barista-style oat milkextra sugar for the caramelized sugar topping\t\n\t\n\t\tInfuse the pandan leavesWash 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 custardIn 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\u00b0C 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 cr\u00e8me br\u00fbl\u00e9e 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.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=166130"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166130\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/164735"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=166130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=166130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=166130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}