Description
This Decadent Matcha Creme Brulee is an elegant twist on the classic French dessert, combining creamy custard infused with earthy matcha powder and topped with a perfectly caramelized sugar crust. Ideal for impressing guests, this recipe features a smooth and silky texture with a subtle bitterness from the matcha balanced by the sweetness of the brûlée topping.
Ingredients
Scale
Custard
- 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
Topping
- 2–3 tbsp Granulated Sugar for Topping
Instructions
- Preheat the Oven: Preheat your oven to 285°F (140°C) and prepare all ingredients and baking equipment, including ramekins and a deep baking pan.
- Mix Egg Yolks, Sugar, and Vanilla: In a medium bowl, whisk together the egg yolks, granulated sugar, and vanilla paste until the mixture is smooth and slightly pale in color.
- Add Matcha Powder: Sift the matcha powder into the egg yolk mixture and whisk gently to fully incorporate it without creating lumps.
- Heat Cream and Milk: In a saucepan, combine the heavy whipping cream and whole milk, heating the mixture until it is steaming but not boiling.
- Combine Mixtures: Slowly drizzle the hot cream and milk mixture into the egg yolk mixture while continuously whisking to prevent curdling. Strain the custard mixture through a sieve into a clean bowl for smoothness.
- Fill Ramekins and Prepare Water Bath: Divide the custard mixture evenly among ramekins, filling each about three-quarters full. Place the ramekins in a deep baking pan and pour boiling water around them until it reaches halfway up the sides.
- Bake the Custard: Bake in the preheated oven for 30-40 minutes, or until the edges are set but the centers remain slightly wobbly.
- Cool and Chill: Allow the ramekins to cool in the water bath for 15 minutes, then transfer them to a wire rack. Refrigerate for at least 2 hours to fully set the custard.
- Caramelize the Sugar: Before serving, sprinkle an even layer of granulated sugar on top of each custard. Use a kitchen torch or broiler to caramelize the sugar until it forms a crisp, golden crust.
- Serve: Serve the Matcha Creme Brulee immediately after caramelizing for the best texture contrast between creamy custard and crunchy topping.
Notes
- Use high-quality matcha powder for the best flavor and vibrant green color.
- Be careful not to boil the cream and milk mixture to prevent altering the texture.
- Whisk continuously when combining hot cream with the egg mixture to avoid curdling.
- Ensure even sugar distribution on top before caramelizing for a consistent crust.
- Refrigerate for at least 2 hours to allow custard to fully set and enhance flavor melding.
- A kitchen torch provides more control when caramelizing sugar, but a broiler can be used as an alternative.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Matcha creme brulee, matcha dessert, custard dessert, French dessert, caramelized sugar topping
