Pandan crème brûlée

You may have seen in our livestream that FavorFlav recently received a very special guest, none other than Martin Senders, a.k.a. The Philips Chef. He showed us everything you can do with the Philips Airfryer. And guess what? That’s much more than just frying. Grilling, baking, roasting: you name it. For example, try this pandan crème brûlée.

Editor-in-chief Marcus went into the kitchen with Martin to make a delicious poussin, check out the video here.

Method

1   Heat the coconut milk, cream and pandan until just below boiling point, for approximately 10 minutes.

2   In a second bowl, whisk the eggs and cane sugar syrup until light and fluffy. While stirring vigorously, gradually add the hot coconut milk mixture to the eggs and continue stirring well for approximately 5 minutes.

3   Divide the mixture between 4 moulds. Place the moulds in the XXL baking accessory and fill it with water until the moulds are halfway submerged.

4   Place the moulds in the XXL baking accessory and fill it halfway up the moulds with water. Bake them in the Airfryer for 20–25 minutes at 180°C. Chill the crème brûlée for at least 3 hours and garnish with the fruit and edible flowers.