Pandan Coconut Crème Brûlée

In a saucepan, combine coconut milk and heavy cream, then heat over medium until steaming but not boiling.

In a mixing bowl, whisk together the sugar and egg yolks until pale and creamy.

Slowly pour the heated coconut mixture into the egg mixture, whisking constantly to temper the eggs.

Add the pandan extract and mix well.

Preheat the oven to 160°C.

Pour the custard mixture into ramekins and place them in a baking dish filled with hot water halfway up the sides of the ramekins.

Bake for 30-35 minutes, or until set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.

Sprinkle brown sugar evenly over the tops of the chilled custards.

Using a kitchen torch, caramelize the sugar until golden and crispy.