INGREDIENTS
Creme Brulee Mixture:
80g Egg
30g Egg Yolk
40g Sugar
375g Cream
12g Pandan Leaf
Sugar Topping:
20g Gula Melaka, grated
30g Sugar
INSTRUCTION
Place all the creme brulee's ingredients into the bowl, using Speed 1Â to mix for 15 seconds.
Press and hold Turbo for 2 seconds for 3 times to cut the pandan leaves.
Scrape down the sides of the bowl, and cook the mixture at 100°C at Speed 1 for 30 minutes without the Measuring Cup.
Strain the mixture using the basket to remove the pandan leaves.
Pour 90g of mixture into each ramekin, and place into the fridge until it is set.
Sprinkle a thin layer of sugar topping on the surface of the creme brulee, then caramelise using a blowtorch until golden brown and crispy.
