Matcha Crème Brûlée (Recipe)
If you're a fan of desserts that blend the rich, creamy textures of traditional French cuisine with the unique, earthy flavors of Japanese matcha, you're in for a treat. Today, we're diving into a recipe that combines the best of both worlds: Matcha Crème Brûlée. This elegant dessert features a luscious, matcha-infused custard topped with a crisp, caramelized sugar layer, creating a delightful contrast of textures and flavors.
Ingredients
2 cups heavy whipping cream (477 grams)
1 tbsp matcha powder (6 grams)
1/2 cup sugar (96 grams)
1 tsp vanilla extract (5 grams)
5 large egg yolks
1 pinch fine sea salt
Instructions
Preparing the Cream
To start, preheat your oven to 300˚F (150˚C). This low temperature is key to achieving the perfect custard texture.
Pour the heavy cream into a medium saucepan and set it over medium heat. Stir the cream frequently to prevent it from scorching and to ensure it heats evenly.
Once you see steam rising and the cream is at a simmer, add the vanilla extract and matcha powder.
Give it a quick stir, then remove the saucepan from the heat. The infusion at this stage adds a subtle yet rich flavor to your crème brûlée base.
Mixing the Egg Yolks and Sugar
Grab a medium bowl and whisk together 5 large egg yolks, 1/2 cup of sugar, and a pinch of fine sea salt.
Whisk these ingredients until they are thoroughly blended, creating a smooth and slightly thickened mixture. This combination forms the foundation of your custard, giving it its rich, velvety texture.
Combining Cream and Egg Mixture:
Now comes the crucial part: combining the hot cream with the egg mixture without scrambling the eggs. Start by slowly drizzling the hot cream into the egg mixture while whisking constantly. This gradual process tempers the eggs, allowing them to slowly adjust to the heat and preventing them from cooking too quickly.
Continue to whisk and pour until all the cream is incorporated, resulting in a smooth mixture.
Straining and Dividing the Custard
To ensure your custard is silky smooth, strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. This step removes any cooked egg bits or impurities, giving you a flawless custard. Discard anything left in the sieve.
Next, divide the custard evenly among six 4-ounce ramekins.
Place the filled ramekins into a 9×13” casserole dish.
Baking in a Water Bath
Carefully fill the baking dish with boiling water until it reaches about halfway up the sides of the ramekins. Creating a water bath for the ramekins is essential for gentle, even cooking, and ensures the custards remain creamy.
Place the dish in the preheated oven and bake at 300˚F (150˚C) for 30-35 minutes. The custards are done when their centers are nearly set but still have a slight wiggle.
Cooling and Chilling
Once baked, carefully transfer the ramekins from the water bath to a wire rack to cool to room temperature. This step helps the custards firm up further.
After they have cooled, cover the ramekins and refrigerate them for at least 2 hours, or up to 3 days. This chilling period allows the flavors to meld and the custard to set properly, making it easier to achieve that perfect crème brûlée texture.
Caramelizing the Sugar
When you’re ready to serve, it's time to create the iconic caramelized sugar topping. Sprinkle 2 teaspoons of sugar evenly over each custard.
Using a kitchen torch, caramelize the sugar by moving the flame in a circular pattern until the entire surface is a deep amber color. The heat from the torch melts the sugar, forming a beautiful, glassy layer that shatters delightfully with each spoonful.
Enjoy Your Homemade Matcha Crème Brûlée
With the sugar perfectly caramelized, your Matcha Crème Brûlée is ready to impress. The combination of the smooth, matcha-infused custard and the crisp caramelized top creates a dessert that is both elegant and irresistible. Enjoy the delightful contrast of the smooth custard and crisp caramelized top, and savor the unique combination of matcha and vanilla flavors. Happy baking!