Green Tea Creme Brulee (抹茶クレームブリュレ-Matcha kurēmuburyure) is an amazing use of fusion- a French dessert with Japanese flavor. I have used turbinado sugar in the past to top creme brulee, but granulated sugar also works beautifully. Adjust the amount of matcha to taste. Add a little less if you want a more subtle flavor.
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Matcha is a powder created by grinding whole green tea leaves. There are various grades. The higher quality grades are made from the fine, new leaves from the very top of the Camellia sinensis tea bush. Use the premium grades for drinking, while the lower culinary grades are fine for baking. Be careful when storing matcha. It can become stale and brownish when exposed to oxygen. I have been able to find matcha at the local Asian food markets and more recently in the tea section of larger supermarkets. It is also available on Amazon: Jade Leaf Matcha Green Tea Powder.
Green Tea Creme Brulee
Adapted from Just One Cookbook
Green Tea Creme Brulee
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 1/2 tablespoons matcha green tea powder
- 5 large egg yolks
- 1/2 cup granulated sugar plus more for torching
- Preheat oven to 300 degrees F and set 4-6 ramekins in a deep 9x13 inch baking dish.
- In a medium saucepan, whisk together cream, milk, and matcha over medium heat. Continue to whisk until matcha has dissolved and mixture is hot, but not yet boiling. Remove from heat.
- In a medium bowl, whisk together egg yolks and sugar until light and yellow. While constantly whisking, very slowly pour in 1/2 cup of the heated milk mixture. Begin whisking the milk mixture remaining in the pot and slowly pour in the heated eggs. If any of the eggs cooked, pour the mixture through a sieve.
- Divide the mixture evenly between 4 large or 6 medium ramekins in baking dish. Fill the baking dish with hot water halfway up the ramekins, being careful to not get any water inside the ramekins. Carefully transfer to preheated oven.
- Bake in preheated oven until the custards are nearly set, but still shakes in the center, 30-40 minutes. Carefully remove ramekins from the baking dish and onto a wire rack to let cool to room temperature. Cover and refrigerate 12 hours to 3 days.
- Allow custards to come to room temperature for 30 minutes. Cover the top of each custard with a layer of sugar. Evenly torch the sugar until caramelized. Let sit for 5 minutes before serving.