I love Matcha Creme Brulee the most among all my favorite desserts! This is too delicious to stop eating. Be careful not to eat too much.
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 35 minutes |
| Cooling time is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
100 ml Heavy Cream 80 ml Milk 2 tbsp Granulated Sugar 1/2 tbsp Matcha Green Tea Powder 2 Egg Yolks Granulated Sugar for torching
Kitchen Tools
4 Ramekins 7cm/2.8” diameter, 70ml/2.4 fl oz
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- 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.
Recipe Notes
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.
