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.

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.