Matcha Creme Brulee
The Most Delightful Matcha Creme Brulee Recipe:
Looking to impress your guests with a dessert that's simple yet sophisticated? Matcha Crème Brûlée is a delightful fusion of creamy custard and earthy matcha, topped with a crisp caramelized sugar layer.
When I had friends over recently, I decided to surprise them with something a little special. With eggs, heavy cream, and some matcha powder on hand, I whipped up this delicious Matcha Crème Brûlée and had a blast showing them how to caramelize the sugar topping with a kitchen torch.
Whether you're hosting friends or treating yourself, this easy Matcha Crème Brûlée recipe will be a show-stopper. Plus, it only requires a few ingredients you may already have at home. This recipe is easy enough for beginners, but impressive enough for any occasion.
RECIPE
Servings: 4 medium ramekins
Time: 50 min (+ chill in the fridge)
Ingredients:
6 egg yolks
4 tbsp sugar
2 cup heavy cream
1/2 cup milk
2 tbsp matcha powder
Granulated sugar (for caramelizing the top)
My Kitchen Tools:
Instructions:
Preheat your oven to 325ºF. Arrange your ramekins in a baking dish, as they’ll need to bake in a water bath.
In a medium-sized bowl, whisk the egg yolks and sugar together until the mixture is smooth and creamy.
In a small saucepan, combine the heavy cream and milk. Gently heat over medium heat until it just begins to simmer, but don’t let it boil.
In a small bowl or matcha bowl, sift the matcha powder to remove any lumps. Add a small scoop of the heated cream mixture to the matcha, whisking until smooth. Then, pour this mixture back into the saucepan, stirring well to combine.
Slowly pour the matcha-infused cream into the egg mixture, whisking constantly to avoid cooking the eggs.
Pour the mixture through a fine-mesh strainer into each ramekin, evenly dividing it. Straining removes any bits of cooked egg or matcha clumps, giving you a silky custard.
Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly.
Remove the ramekins from the water bath and allow them to cool at room temperature. Then, transfer to the refrigerator to chill for at least an hour. This helps the custard set completely.
Right before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to carefully melt and caramelize the sugar until a golden-brown crust forms.
