Matcha Green Tea Crème Brûlée

30 mins Prep Time

30 mins Cook Time

Written By

Vicky Tran

Crème brûlée is one of those desserts that come together so quickly you'll wonder why it ever took you so long to get around to trying your hand at making it. With minimal ingredients required and the ability to make crème brûlée several days in advance, there is no reason not to have this classic dessert recipe as part of your repertoire. Not to mention the blank canvas to infuse whatever flavour combination your heart desires. I prefer making them in wide shallow ramekins to allow optimal crackly sugar crust to custard ratio, but you can use whatever ramekins you prefer. Caster sugar is also preferred, as it is finer than granulated sugar and melts more evenly and quickly. If you do not have caster sugar, you can buzz up granulated sugar in a food processor to make it finer or go ahead and use the granulated sugar as is.

Ingredients

Matcha Green Tea Crème Brûlée

8 cups water, boiled (for the water bath)
3 cups 35% whipping cream
5 egg yolks
1/4 cup granulated sugar
1/3 cup caster sugar (to brulee)
2 teaspoons matcha powder
1/2 teaspoon vanilla extract
Pinch of kosher salt

Directions

Matcha Green Tea Crème Brûlée

9 Steps

Step 1

Preheat the oven to 325°F and place all of the ramekins in a roasting pan or casserole dish set to be filled.
Step 2

In a medium pot, bring the 35% cream to a gentle simmer and remove from the heat. Combine approximately 3 tablespoons of the warm cream with the matcha powder and stir well until even. Incorporate this into the remainder of the hot cream and set aside.
Step 3

In a medium mixing bowl, whisk the egg yolks and granulated sugar until creamy, thick and a pale yellow colour, approximately 1 minute.
Step 4

Whisking the entire time: slowly add the warmed cream mixture to the egg yolk mixture, approximately 1/3 cup at a time, until about half of the cream is incorporated and then incorporate the remaining half all at once. Whisk in the vanilla extract and the pinch of salt.
Step 5

Pass the entire mixture through a fine-mesh sieve to remove any lumps. Pour the brulee mixture into the ramekins that are already set up in the roasting pan.
Step 6

Bring the roasting pan with the ramekins to the oven and place inside, about 3/4 of the way in. Carefully stream in the boiled water from one corner of the roasting pan until it fills halfway up the ramekins, this is known as a “water bath”.
Step 7

Bake in the water bath for 30-40 minutes (check after 30 minutes) until the brûlées are no longer liquid but still jiggly in the centre.
Step 8

Carefully remove the entire roasting tray from the oven, and then remove the brûlées from the water bath. Allow them to cool down at room temperature for about 30 minutes and then refrigerate for at least 4 hours or even overnight until completely chilled.
Step 9

To brulee: top each brulee with about 2 teaspoons of caster sugar, shake around to create an even layer and brulee with a blow torch or under a broiler until all the sugar is melted and golden brown.