Matcha Green Tea Crème Brûlée
Introduction
Matcha green tea crème brûlée is a refreshing twist on the classic dessert. The subtle bitterness of matcha powder pairs perfectly with the creamy custard base, while the caramelized sugar crust adds a satisfying textural element.
Ingredients
- 2 cups heavy cream
- 1 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon matcha powder (or to taste)
- 1/4 cup granulated sugar (for caramelizing)
Instructions
Prepare the Matcha Custard Base
- In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract.
- Cook over medium heat, stirring occasionally, until the mixture reaches 170°F to 180°F.
- Remove from heat and let cool slightly.
Whisk in Egg Yolks and Matcha Powder
- In a separate bowl, whisk together the egg yolks and matcha powder until well combined.
- Temper the egg yolk mixture by slowly pouring the warm cream mixture into the eggs, whisking constantly.
- Return the saucepan to medium heat and cook, stirring constantly, for about 10-15 minutes or until the custard base thickens.
Chill the Custard
- Remove the saucepan from the heat and let cool slightly.
- Strain the custard into a clean container and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours or overnight until chilled.
Caramelize the Sugar
- Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
- Use a kitchen torch to caramelize the sugar until golden brown and crispy.
Serving Suggestions
- Serve the matcha crème brûlée chilled, with the caramelized sugar crust intact.
- Garnish with toasted matcha powder or chopped green tea leaves for added visual appeal.
- Pair with a side of crispy matcha tuile cookies or shortbread for a delightful textural contrast.