Matcha and White Chocolate Crème Brûlée

Description

A delicate and refreshing dessert that combines the bright green tea flavor of matcha with the sweetness of white chocolate.

Ingredients

• 2 cups heavy cream
• 1 cup granulated sugar
• 2 teaspoons matcha powder
• 1/4 teaspoon kosher salt
• 1/2 cup white chocolate chips
• 1 tablespoon unsalted butter, softened
• 1 egg yolk
• Fresh matcha leaves for garnish

Instructions

Step 1: Make the Matcha Custard

In a medium saucepan, combine the heavy cream, granulated sugar, matcha powder, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Step 2: Infuse the Custard with Matcha Flavor

Remove the mixture from the heat and let it steep for 10-15 minutes to allow the matcha flavor to infuse into the custard. Strain the custard through a fine-mesh sieve into a clean bowl, discarding the solids.

Step 3: Make the White Chocolate Topping

In a separate saucepan, melt the white chocolate chips over low heat, stirring occasionally, until smooth and creamy. Remove from the heat and stir in the softened butter until fully incorporated.

Step 4: Assemble and Bake the Crème Brûlée

Pour the matcha custard into ramekins or small baking dishes. Top each ramekin with a spoonful of the melted white chocolate mixture. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.

Step 5: Bake the Crème Brûlée

Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

Step 6: Caramelize the White Chocolate Topping

Remove the ramekins from the baking dish and let cool to room temperature. Sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler until golden brown.

Step 7: Serve

Garnish with fresh matcha leaves and serve chilled, with the caramelized white chocolate on top.

Enjoy your Matcha and White Chocolate Crème Brûlée!