Matcha Crème Brûlée
The classic French dessert with an Asian twist. Creamy, filled with strong matcha flavours, and topped with a crunchy caramelized sugar layer.
Ingredients
- 2 large egg yolks
- 2 tbsp sugar
- 200 ml heavy cream
- 50 ml whole milk
- ½ tsp vanilla extract
- 1 tbsp matcha powder
- 3 tbsp sugar (for torching)
Instructions
- Preheat the oven to 300°F.
- In a saucepan, add in the heavy cream, milk, vanilla extract, and sift in the matcha powder. Heat over medium heat, and whisk continuously until steaming. Make sure there are no lumps remaining, so you may have to whisk vigorously. Remove from heat.
- In a small mixing bowl, whisk the egg yolks and sugar until it turns into a pale yellow colour. Then pour into the heavy cream mixture while whisking (to avoid your eggs turning into scrambled eggs). Sieve the mixture through a fine-meshed sieve to create a smooth texture.
- Divide the mixture between the ramekins and place into a large baking dish. Fill the baking dish halfway with hot water. Bake in the oven for 35-40 minutes, or until the custard is set when shaken. The center should still have a light jiggle. Cool to room temperature, or until it is set.
- To Serve: Sprinkle 1 tbsp of sugar over the top of each ramekin and use a blow torch to caramelize the sugar. Let the crème brûlée stand for 5 minutes for the caramelized sugar to harden. Enjoy!