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
Scale
- 2 tbsp Matcha powder
- 360ml Heavy cream or thickened cream (1 1/2 cup)
- 180ml Whole milk (3/4 cup)
- 5 Large egg yolks
- 1 tsp vanilla extract
- 50g Granulated sugar (1/4 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 tbsp of sugar over the top of each ramekin
- Use a blow torch to torch the sugar until golden brown and caramelised
- Serve immediately
Find it online: https://zhangcatherine.com/matcha-creme-brulee/