I dreamt this up one night…and when I made it in real life, it tasted even better than in my dream! I’ve taken my crème brûlée, and switched out the vanilla for matcha.
Matcha Crème Brûlée
- 1 vanilla pod
- 1.5 tsp culinary grade matcha
- 375 mL heavy cream
- 5 room temperature egg yolks
- 25 g unrefined caster sugar
- fine turbinado sugar or unrefined icing sugar for the brulee
- 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.