If you’ve been following Foodsaurus, you might have noticed that I love green tea flavoured food.
About a month ago, I picked up a Crème Brûlée Set which included a blowtorch and four small ramekins at Victoria’s Basement after my mum convinced me to buy it so that she can borrow it in the future.
On Sunday night, my family came over for dinner and I decided to experiment and make Crème Brûlée using the matcha powder that my friend Jason brought back from Taiwan.
Matcha Green Tea Crème Brûlée (Makes 6)
- 300ml milk
- 300ml thickened cream
- 6 egg yolks
- 1/4 cup caster sugar
- 2 teaspoons of matcha powder
- Brown Sugar for caramelising
- Preheat oven to 120°C.
- Place the cream, milk and matcha powder in a saucepan over medium heat and bring to scalding point (right before it boils), then remove from heat.
- Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
- Slowly pour the hot cream & milk mixture over egg yolk mixture, whisk until well combined. Evenly divide mixture between the ramekins.
- Place ramekins in a deep tray/pan. Pour boiling water into pan to come halfway up the sides of ramekins.
- Bake in the oven for 40 minutes or until the custard has just set. To check whether it’s set, carefully wobble the ramekins.
- Remove ramekins from the water bath, and set aside to cool. Place ramekins in the fridge to chill.
- Sprinkle brown sugar evenly over the surface of the baked custards. Caramelise the sugar using a blow torch.
- Tada!! Serve & Enjoy!
This was my second time making Crème Brûlée – it isn’t difficult to make, it just requires a bit of time and attention.
I personally like my green tea strong. So even though we were able to taste the tea, I will add an extra teaspoon of matcha powder next time round.
My Matcha Green Tea Crème Brûlée was a success, my brother even had the extra serving!