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Matcha Creme Brulee

Decadent Matcha Creme Brulee That Will Impress Everyone

Indulge in a Matcha Creme Brulee that blends French elegance with Japanese flavors, featuring a creamy custard and a crispy caramel topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings: 6 servings
Course: Desserts
Cuisine: French, Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 6 large Egg Yolks Essential for creating the creamy texture in custards.
  • 0.25 cup Granulated Sugar Sweetens the custard beautifully; consider using castor sugar for a finer texture.
  • 1 tsp Vanilla Paste/Extract Adds depth to the flavor; opt for high-quality vanilla for the best results.
  • 1 tbsp Matcha Powder Infuses the custard with an earthy flavor and vibrant green color; choose culinary grade matcha for optimal taste.
  • 5/6 cup Heavy Whipping Cream Creates a rich, creamy base essential for a luscious custard; substituting with all heavy cream can enhance richness.
  • 5/6 cup Whole Milk Balances the cream for a lighter texture; low-fat milk can work as a substitute, but watch for changes in texture.
For the Topping
  • 2-3 tbsp Granulated Sugar for Topping Creates that satisfying crispy layer; ensure an even layer for consistent caramelization.

Equipment

  • Oven
  • Mixing Bowls
  • whisk
  • sieve
  • Ramekins
  • Baking pan
  • kitchen torch

Method
 

Step-by-Step Instructions for Matcha Creme Brulee
  1. Preheat your oven to 285°F (140°C). Gather all your ingredients and equipment.
  2. Combine the egg yolks with granulated sugar and vanilla paste in a medium bowl, whisk until smooth and slightly pale. Sift in the matcha powder and whisk gently to avoid lumps.
  3. In a saucepan, combine heavy whipping cream and whole milk. Heat until steaming, do not boil.
  4. Slowly drizzle the hot cream mixture into the egg yolk mixture while whisking continuously to avoid curdling. Strain the mixture through a sieve into a clean bowl.
  5. Divide the custard mixture into ramekins, filling them about three-quarters full. Place the ramekins in a deep baking pan and add boiling water halfway up the sides of the ramekins.
  6. Bake for 30-40 minutes until edges are set but centers are slightly wobbly.
  7. Cool the ramekins in the water bath for 15 minutes, then transfer to a wire rack and refrigerate for at least 2 hours.
  8. Sprinkle an even layer of granulated sugar on top of each ramekin and caramelize using a kitchen torch or broiler.
  9. Serve immediately after caramelizing for the best texture.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 100mgPotassium: 200mgSugar: 22gVitamin A: 500IUCalcium: 150mgIron: 0.5mg

Notes

This dessert is gluten-free and can be prepared ahead for stress-free entertaining. Aim to enjoy within 20 minutes after caramelizing the topping for optimal taste and texture.

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