Creamy, bittersweet matcha baked custard topped with a crunchy layer of caramelized sugar. This matcha creme brulee is the perfect combination of flavors and textures.
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What is Creme brulee?
Crème brûlée is a traditional French dessert consisting of two major parts; a rich custard and a crunchy caramelized sugar top. It's a classic dessert that has a little bit of everything, from a creamy base and sweet caramel to crunchy sugar.
This matcha creme brulee gives the classic French dessert an Asian twist with the addition of a bitter-sweet tea flavor that pairs perfectly with the baked custard and sweet sugar crust.
Making Creme Brulee without a blowtorch
Don't worry if you don't have a kitchen torch you can still make a delicious creme brulee with the caramelized sugar. All you need is a broiler or oven grill feature.
Before you are ready to serve preheat your broiler to the highest heat setting. Then sprinkle the tops of each baked custard with caster sugar, ensuring that you have an even layer on each. This is important otherwise some parts of the sugar will burn faster than others.
Then place the ramekins directly under the broiler for 2-3 minutes, or until the sugar is golden and caramelized. Serve immediately!
What ingredients are in a matcha creme brulee?
- Matcha powder: Use a high-quality culinary grade matcha powder for the best matcha flavor. You can add more or less according to your tastes, some people like a stronger matcha flavor than others.
- Heavy cream: Also known as thickened cream, this gives the creme brulee a creamier consistency
- Milk: The milk lightens up the custard. A mixture of milk and cream in the custard prevents it from being too cloying.
- Egg yolks: Egg yolks give the custard a creamy and rich flavor while acting as the thickening agent. Egg yolks are behind the setting of the custard as they bake
- Vanilla extract: Vanilla adds a delicious flavour while taking away some of the egginess that is associated with egg yolks
- Granulated sugar: Sugar serves two purposes. The first is to sweeten the custard. The second is to create a caramelised sugar layer ontop of the custard after it has been baked
What to serve with creme brulee?
Creme brulee is absolutely delicious by itself, but is also a great carrier for different kinds of accompaniments and toppings. Here are a couple of serving suggestions that I love with mine.
- Fresh fruits: Fruits like raspberries and strawberries are slightly tart and help to cut through the sweet, creaminess of the creme brulee.
- Chocolate: Matcha and chocolate are one of those matches made in heaven. Top your creme brulee with some shaving of chocolate for a different flavour profile.
- Whipped cream: While the creme brulee itself is quite creamy, whipped cream has a light and airiness that takes away from the richness of the custard to create a well rounded dessert
- Wafers: A thin tuile or wafer can help add a crispy element to this dessert while also pairing deliciously with the custard
Frequently Asked Questions
How long does this last?
If the creme brulee hasn't been topped with the caramelized sugar it can last for up to 3 days in the fridge. Make sure to keep it covered with cling wrap or in an airtight container as this prevents the surface of the custard from drying out
If you have already torched the sugar on the creme brulee it is best to eat it immediately. This is because sugar absorbs moisture as it sits.
If you store the torched creme brulee, the sugar will eventually absorb the moisture from the sugar and become soft and sticky.
Can I make this ahead of time?
Yes, you can! Creme brûlées are perfect for making ahead of time as you can bake the custard the night before and allow it to set overnight. When you are ready to serve just torch it and enjoy it immediately.
Why is my creme brulee lumpy?
There are a couple of different reasons why your creme brulee turned out lumpy:
- The egg yolks weren't incorporated properly into the milk and cream
- The custard wasn't passed through a sieve
- The creme brulee was baked at too high of a temperature, causing it to curdle as it baked
- The creme brulee was baked for too long
How do you know when creme brulee is done?
The crème brûlées will have set along the edges and the center will be slightly wobbly. You can test this by picking it up and lightly shaking it.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
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Print📖 Recipe
Matcha Creme Brulee
Creamy, bittersweet matcha baked custard topped with a crunchy layer of caramelized sugar. This matcha creme brulee is the perfect combination of flavors and textures.
Ingredients
- 2 tbsp Matcha powder
- 360ml Heavy cream or thickened cream (1 ½ cup)
- 180ml Whole milk (¾ cup)
- 5 Large egg yolks
- 1 tsp vanilla extract
- 50g Granulated sugar (¼ cup), in the brulee
- 6 tbsp Caster sugar or superfine sugar, for torching
Instructions
- Preheat the oven to 320F/160C
- Heat the cream, milk, and vanilla extract in a small saucepan, and sift in the matcha powder
- Heat over medium heat, whisking constantly, until just steaming, then remove from the hat
- In a large heatproof bowl whisk together the egg yolks and sugar, until lightened in color
- Add a splash of the warm cream mixture and whisk until smooth
- Then slowly stream the rest of the cream mixture in, whisking continuously
- Pour the mixture through a fine-meshed sieve and divide it between 6 medium ramekins
- Place the ramekins in a large baking dish and fill halfway with hot water
- Bake the creme brulees in the water bath for 30 minutes, or until the custard is just set
- Remove from the oven and cool
- Cover each ramekin in cling wrap and chill for 4-6 hours
- When ready to serve sprinkle 1 tablespoon of sugar over the top of each ramekin
- Use a blow torch to torch the sugar until golden brown and caramelised
- Serve immediately
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