Let’s combine the cream mixture. Pour the milk into a pot. And add the heavy cream. Sieve the matcha green tea powder into the pot.
Dissolve the matcha thoroughly with a balloon whisk. Then, press the remaining lumps of matcha through the fine mesh strainer to help dissolve evenly.
Next, break the 2 egg yolks and add the sugar. Beat the egg mixture thoroughly with a balloon whisk.
Add the mixture to the pot.
Turn on the burner to slightly thicken the egg mixture. Heat the mixture on low heat and stir continuously. Matcha powder easily settles while baking. Giving the egg mixture a slightly thick consistency will help keep the matcha from settling.
Strain the egg mixture through the mesh strainer. This will help to create a very smooth texture.
Place 4 ramekins in a deep cake pan and pour in the mixture while stirring.
Let’s bake the custard mixture. Preheat the oven to 140°C (284°F) and place the cake pan into it. Then, pour hot water into the pan until the ramekins are about halfway submerged. Remove 1 of the ramekins beforehand so that you can easily pour in the hot water.
Bake at 140°C (284°F) for about 20~25 minutes until the custard base is set.
Now, it is ready. Remove the ramekins and place them onto a cooling rack. Let them sit to cool and then thoroughly chill the creme brulee in the fridge.
Let’s make the caramel layer on top. Place the ramekin on a tray and sprinkle the sugar on top. Using a blow torch, caramelize the sugar evenly.
Chill the creme brulee in the fridge for about 10 minutes to give the caramel a crisp and crunchy texture.
Using a gas torch could be dangerous so make sure to ask an adult for help if you are a child.
The baking time depends on the type of oven and ramekins so you should check the custard after about 20~25 minutes and adjust the time accordingly.
You can also use vanilla beans instead of the matcha, making the recipe authentic crème brûlée.