Matcha Crème Brûlée

Slice the vanilla pod lengthwise, scrape out the seeds, and put the seeds and bean in a saucepan with the cream.

Bring to a simmer. DO NOT BOIL. Remove from heat and remove the vanilla pod.

Add the matcha. Whisk vigorously until all clumps are broken down. (You can also do this in a blender.)

Heat the oven to 320F.

Beat the egg yolks and sugar until light and fluffy in a bowl you can use in a bain-marie (glass bowl that fits over a sauce pan filled with simmering water). Stir in the warmed cream. Make sure to mix well.

Over the bain-marie heat the cream mixture stirring constantly until it coats the back of a spoon, ~8 minutes.

Strain the mixture to make sure it is smooth.

Divide the mixture between 4-6 ramekins.

Place the ramekins in a deep roasting tin. Fill the tin half-full with boiling water. Place it in the oven and cook 20 minutes.

Remove from the oven. Remove from the water. Let cook to room temperature, then transfer to the refrigerator and cool overnight.

The next day you have two options. If you have a brûlée torch, add a layer of fine turbinado sugar and brûlée. If you do not, heat the broiler to high. Add a layer of icing sugar and place under the grill. WATCH CAREFULLY! Let cool before serving.