Name: Matcha Creme Brulee Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 3 h 55 min
Cuisine: French
Ingredients: 4 egg yolks; 1/4 cup granulated or castor sugar; 1 tsp vanilla paste or extract; 1 tbsp matcha powder; 5/6 cup heavy whipping cream; 5/6 cup whole milk; 2-3 tbsp granulated or castor sugar

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Introduction

Matcha Crème Brûlée is a delightful fusion of classic French dessert and Japanese green tea flavor. This creamy custard infused with earthy matcha is finished with a crisp caramelized sugar crust, creating a perfect balance of textures and tastes.

The image shows a white ceramic ramekin filled with matcha creme brûlée. The top layer has a shiny, caramelized golden brown sugar crust, partially cracked and lifted by a silver spoon. Underneath the hard sugar layer is a creamy, smooth light green custard that looks soft and thick. The ramekin sits on a round woven coaster on a white marbled surface. Behind it, there is another white ramekin with the same dessert, and to the side, a small clear glass bowl holding a green powdered ingredient and another bowl with a green powder seen on a wooden spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 egg yolks
1/4 cup granulated or castor sugar

1 tsp vanilla paste or extract
1 tbsp matcha powder

5/6 cup heavy whipping cream
5/6 cup whole milk

2-3 tbsp granulated or castor sugar (for caramelizing)

Instructions

Step 1: Preheat your oven to 285℉ (140℃).
Step 2: In a medium bowl, combine the egg yolks, 1/4 cup sugar, and vanilla paste. Sift in the matcha powder and gently whisk until combined. Avoid over-whisking to prevent bubbles.

Step 3: Pour the heavy cream and milk into a saucepan and heat over low-medium heat, stirring frequently until the mixture is steaming and nearly simmering. Do not let it boil. Remove from heat.
Step 4: While whisking constantly, slowly drizzle the hot cream mixture into the egg yolk mixture to prevent curdling.
Step 5: Strain the combined mixture through a fine mesh sieve into a large measuring cup with a pouring spout.

Step 6: Divide the mixture evenly into four 3-inch (7.5 cm) diameter ramekins placed on a baking pan. Skim off any foam and pop air bubbles on the surface. Pour boiling water into the pan halfway up the sides of the ramekins, taking care to avoid water splashing inside them.
Step 7: Bake for 30 to 40 minutes, until the custard is set but still slightly wobbly in the center. Baking time may vary depending on the depth of your ramekins.
Step 8: Remove the ramekins from the water bath and allow them to cool completely at room temperature. Refrigerate for at least 2 hours or up to 3 days before serving.

Step 9: To serve, sprinkle 1 1/2 to 2 teaspoons of sugar evenly over each custard. Tap the ramekins gently to spread the sugar, then caramelize the tops using a kitchen blow torch in a circular motion until the surface turns a deep amber color. Alternatively, you can place them under a broiler to caramelize the sugar.

Tips & Variations

Use a fine quality matcha powder for the best flavor and vibrant color.
If you don’t have a blow torch, carefully broil the sugared custards for a few minutes, watching closely to avoid burning.

For a richer custard, substitute a portion of the milk with additional heavy cream.
Chill the ramekins before caramelizing the sugar to help the sugar form a crisp crust quickly.

Storage

Store the uncaramelized custards covered in the refrigerator for up to 3 days. Caramelize the sugar just before serving to maintain the crisp topping. If already caramelized, eat the custards within a few hours to enjoy the best texture. Reheating is not recommended as it can soften the sugar crust and alter the custard texture.

How to Serve

The image shows a white ramekin filled with a greenish custard dessert topped with a shiny, burnt caramelized crust that looks crispy and brown with some darker patches. A spoon holds a scoop of the dessert, revealing its creamy, smooth pale green inside layer beneath the caramel top. The ramekin sits on a round woven mat, placed on a white marbled surface. In the background, there is another white ramekin with a similar dessert and a small pile of green powder on a wooden spoon, adding to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

You can substitute the heavy cream and milk with coconut cream and a dairy-free milk alternative, but this will change the flavor and texture somewhat. Use full-fat options for the creamiest results.

How do I prevent the custard from curdling?

The key is to slowly incorporate the hot cream into the egg yolks while whisking constantly and not letting the cream boil. Straining the mixture before baking also helps achieve a silky texture.