Pandan Creme Caramel

  • Pandan Creme Caramel
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  • 1 cup coconut milk
  • 2 x eggs
  • 1 Tbls sugar
  • 1/4 tspn pandan essence


Pre heat oven to 350 degrees. Use coconut oil to slightly grease 6 ramekins.

Beat two eggs with electric beater for one minute, add salt, sugar and pandan essence.* pandan essence will give a green colouring. If you don’t have pandan essence you can use vanilla.
Stir until combined.

Pour a little syrup to cover the base of ramekins and a tablespoon more up the side.

Pour egg and coconut mixture into ramekins, don’t stir as maple syrup will stay at the bottom.

Place ramekins in a glass baking dish or roasting pan and fill dish with water until it is a quarter up the side of ramekins.

Bake in oven thirty minutes or until inserted knife come out clean.

Let cool and then refrigerate until ready to serve.

To serve run a knife around the edge then invert onto a plate. Can be served warm or cold.

Simple and yum. Enjoy

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