We’ve just updated and reintroduced a classic Elephant Walk dessert: Our once-upon-a-time Pandanus Leaf Flan has literally been turned upside down and into a Pandan Leaf Brûlée! What that means is, instead of steaming the flan filling in a ramekin over a layer of burnt sugar that winds up on top as the signature component of a “crème caramel” after inverting the flan onto a plate, we light up a torch and caramelize sugar over the steamed custard just before serving to give the flan that delightful brûlée “crunch.” – Tactile AND tasty. No wonder crème brûlées became a craze. The Southeast Asian “Pandan leaf” lends its characteristic green hue, and a subtle, nutty herbaceousness on the palate.