Name: Decadent Matcha Creme Brulee Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: French
Ingredients: 6 large Egg Yolks; 0.25 cup Granulated 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 Sugar for Topping

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Introduction

This decadent Matcha Crème Brûlée combines the creamy richness of classic French custard with the unique, earthy flavors of matcha green tea. Its crisp caramelized sugar topping adds a delightful contrast, making it an impressive dessert for any occasion.

The image shows two white ramekins filled with a creamy green custard base topped with a thin, crispy caramelized layer that has a shiny, dark golden-brown color and a crackled texture. The front ramekin has a piece of the caramelized top partially lifted, revealing the smooth, light green custard underneath. Behind the ramekins, there is a small clear scoop filled with green powder and a wooden spoon resting on a white marbled surface. The overall look is fresh with contrasting textures and warm tones in the caramel layer against the cool green custard. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large egg yolks
0.25 cup granulated 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 sugar for topping

Instructions

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

Tips & Variations

Use castor sugar instead of regular granulated sugar for a finer texture in the custard.
If you don’t have a kitchen torch, carefully use your oven broiler, but watch closely to avoid burning the sugar.
For a dairy-free twist, substitute coconut cream and a plant-based milk, though the texture may vary slightly.
Ensure the milk and cream mixture is hot but not boiling to prevent scrambling the eggs during mixing.

Storage

Store uneaten crème brûlée covered in the refrigerator for up to 2 days. Keep the caramelized sugar topping unmoistened by adding the sugar and caramelizing it just before serving. Reheat under a broiler briefly to refresh the sugar crust if needed, but avoid reheating the custard itself.

How to Serve

The image shows two white ramekins filled with a greenish custard topped with a shiny, dark brown caramelized sugar crust that looks cracked and crisp. One ramekin is closer to the camera with a section of the caramelized top broken off, revealing the smooth green custard underneath. The custard has a slightly grainy texture with tiny black specks inside. In the background, a wooden spoon rests next to a small clear spoon-shaped container filled with green powder on a white marbled surface. The photo focuses on the ramekins, showing the contrast between the glossy caramel layer and the creamy custard below. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Matcha Crème Brûlée ahead of time?

Yes, prepare the custard and chill it in ramekins for up to 2 days. Add and caramelize the sugar topping just before serving for the best texture.

What if I don’t have matcha powder?

You can omit the matcha and make a classic vanilla crème brûlée instead by simply leaving out the matcha powder. Alternatively, try other flavors like lemon zest or espresso powder for variety.