Description
A delicate and creamy Matcha Creme Brulee recipe that combines the rich flavors of classic French custard with the earthy bitterness of matcha green tea powder. This dessert features a smooth, silky custard base baked to perfection and topped with a crisp, caramelized sugar crust, creating a perfect contrast of textures and flavors.
Ingredients
Scale
Custard
- 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
Caramelized Topping
- 2–3 tbsp granulated or castor sugar
Instructions
- Preheat Oven: Preheat your oven to 285℉ (140℃) to prepare for baking the custards.
- Mix Egg Yolks and Sugar: In a medium bowl, combine the egg yolks, granulated sugar, and vanilla paste. Sift in the matcha powder and whisk gently until combined, being careful not to whisk too much to avoid creating bubbles.
- Heat Cream and Milk: Pour the heavy whipping cream and whole milk into a medium saucepan and heat over low to medium heat. Stir frequently until the mixture is steaming and nearly at a simmer, but do not allow it to boil. Remove from heat.
- Temper Egg Mixture: With constant whisking, slowly drizzle the hot cream mixture into the egg yolk mixture to temper it and prevent curdling.
- Strain Mixture: Pour the combined mixture through a fine-mesh sieve into a large measuring cup with a pouring lip to remove any lumps or foam.
- Prepare Ramekins and Water Bath: Divide the custard 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. Carefully pour boiling water into the pan around the ramekins without splashing water into the custards.
- Bake Custards: Bake in the preheated oven for 30 to 40 minutes, or until the custard is set with a slight wobble when gently shaken. The baking time may vary depending on the depth of the ramekins.
- Cool and Chill: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate the custards for at least 2 hours, or up to 3 days to fully set.
- Caramelize Sugar Topping: When ready to serve, sprinkle 1 1/2 to 2 teaspoons of granulated sugar evenly over each custard. Tap the ramekins to spread the sugar. Use a kitchen blow torch in a circular motion to caramelize the sugar until it forms a deep amber, crispy crust. Alternatively, you can place the ramekins under a broiler to achieve the caramelized topping.
Notes
- Be careful not to whisk the custard base excessively to avoid incorporating air bubbles, which can affect texture.
- Do not boil the cream and milk mixture to prevent curdling when mixed with eggs.
- Using a water bath ensures even, gentle cooking to achieve a smooth custard.
- Cool custards completely before refrigerating to maintain texture and avoid condensation on top.
- If you don’t have a blow torch, broiling the tops briefly works well to caramelize the sugar.
- Matcha powder can vary in bitterness and strength, so quality affects the flavor; choose culinary-grade matcha for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Matcha Creme Brulee, green tea dessert, creme brulee recipe, baked custard, caramelized sugar topping, Japanese inspired dessert
