Matcha Creme Brulee

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1 V ANILLA & CREAM Slice the vanilla pod & scrape out the seeds, and put the seeds. Add to a saucepan with cream. Bring to a simmer. Remove from heat and remove the vanilla pod.

W HISK together the matcha and cream, removing all clumps. 2

3 Whip until pale. Then mix with the cream mixture.

over a bain-marie until thick enough to coat the back of a spoon. Then divide between 4 ramekins. C OOK 4

B AKE Place ramekins in a deep roasting tin. Fill half-full with water. Cook 20 minutes at 320F. 5 CHILL OVER- NIGHT

6 S ERVE Cover with light layer of caster sugar and evenly torch just before serving.