This matcha crème brûlée is the perfect green tea dessert with silky smooth texture and rich but well balanced flavors. Using only 4 ingredients and can be easily made ahead, this green tea custard is perfect if you're looking for a delicious dessert that's also classy and elegant!
Preheat the oven:Preheat the oven to 300°F and prepare some hot water.
Heat the heavy cream:Add 2 cups of the heavy cream into a saucepan.
To the remaining ½ cup of cream, add the matcha powder. Using a matcha whisk or a milk frother, incorporate the matcha powder until well combined and no lumps are visible. Add the matcha heavy cream to the saucepan and mix well.
Over medium heat, scald the heavy cream. Make sure to stir frequently and monitor the cream to prevent scorching and boiling.*Scalding refers to bring the cream to right below a boil. So once you see tiny bubbles emerging, take the cream off the heat.*
Once the cream is scalded, remove from heat.*If you still see some stubborn clumps of matcha, you can give the hot cream a couple of mixes.*
Make the creme brûlée base:Whisk together the egg yolks and sugar in a heatproof bowl.
Slowly stream the hot cream a little at a time into the egg yolk mixture while whisking. This helps bring the temperature of the yolks up so that the hot cream doesn't scramble the eggs.
With a fine mesh strainer, strain the creme brûlée base into a container with a spout.*This step is optional to remove any clumps or scrambled egg yolks and to keep the custard silky smooth.*
To bake the creme brûlée:Place four 8 ounce ramekins into a baking pan with at least 2 inches tall sides (ie. square brownie pan).
Portion the creme brûlée base into the four ramekins. Carefully pour the prepared hot water into the baking pan, half way up the ramekin.*DON'T splash water into your custard base! It will make your creme brûlée runny.*
Bake the creme brûlée for 30 minutes, or until they slightly wobble in the center when you gently jiggle the ramekin.
Set the custard:Remove the creme brûlée from the oven and out of the water bath. Let them cool slightly at room temperature, then place them in the fridge to chill for at least 2 hours or overnight.*If cooling overnight, make sure to cover the crème brûlées.*
Serve the creme brûlée:When the custards are ready to serve, remove them from the fridge and let them warm up at room temperature for 3 to 5 minutes.
Sprinkle about a tablespoon of granulated sugar on top of each and roll the sugar around to evenly cover the surface. Discard excess sugar.
With a kitchen torch, carefully brûlée each custard until the sugars are caramel in color.
Let the sugar cool for a minute and enjoy! These matcha crème brûlées are also great with berries and garnished with some mint leaves.
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!To broil the sugar instead of torching:Preheat the oven on the broil setting. Place the crème brûlées on a sheet pan at the top rack of the oven and broil until caramelized. Make sure to check every 15 to 30 seconds in the beginning, then more frequently, every 5 to 10 seconds, as the sugar caramelizes.