Enjoyment: the variant of the classic crème brûlée

For when you're putting together a little menu and want to serve a classic dessert, but with a twist. Our suggestion: make the pandan crème brûlée. Pandan is the vanilla of the east and simply delicious.

Preparation

1. Bring the coconut milk, cream, and pandan to just below boiling for about 10 minutes.
2. In a second bowl, mix the eggs and the cane sugar syrup until fluffy. While stirring vigorously, mix the hot coconut milk mixture into the eggs and keep stirring for about 5 minutes.
3. Divide the mixture among 4 ramekins. Place the ramekins in the XXL baking accessory and fill it with water until the ramekins are half submerged.
4. Place the ramekins in the XXL baking accessory and fill them with water up to half the height of the ramekins. Bake them in the Airfryer for 20-25 minutes at 180°C. Cool the crème brûlée for at least 3 hours and garnish with fruit and edible flowers.

Ingredients

300 ml coconut milk
200 ml heavy cream
½ teaspoon pandan extract (Asian store)
2 eggs
2 tablespoons cane sugar syrup
Coconut flakes

For decoration
dragon fruit
strawberries
edible flowers

Airfryer accessories
XXL baking accessory

Recipe: FavorFlav