THE matcha crème brûlée

THE matcha crème brûlée

The crème brûlée is one of the favorite desserts of the French, so why not give it a Japanese twist with a matcha version? The recipe is very simple and quick to make, indulgent, and original. For this recipe, we recommend using premium matcha tea. It is also necessary to have a small kitchen torch to caramelize the brown sugar.

Ingredients for 6 people:

- 150 ml heavy cream

- 120 ml milk

- 3 tablespoons granulated sugar

- 3/4 tablespoon matcha green tea powder

- 3 egg yolks

- Granulated sugar for caramel kitchen

- Utensils: 6 ramekins

Prepare the creamy mixture. Pour milk into a saucepan. Add the heavy cream. Sift matcha green tea powder into the saucepan.

Dissolve the matcha with a whisk. Then, press the remaining matcha clumps through a fine sieve to help dissolve it evenly.

Next, crack 2 egg yolks and add sugar. Beat the egg mixture with a whisk.

Add the mixture to the saucepan.

Turn on the heat to thicken the egg mixture slightly. Heat the mixture over low heat and stir constantly. Matcha powder easily settles during cooking. Slightly thickening the egg mixture will prevent the matcha from settling.

Strain the egg mixture through a sieve. This will help create a smooth texture.

Place 6 ramekins in a deep cake pan and pour the mixture into them while stirring.

Bake the custard. Preheat the oven to 140°C (284°F) and place the cake pan inside. Then, pour hot water into the pan until the ramekins are halfway submerged. Remove 1 of the ramekins before pouring in hot water easily.

Bake at 140°C (284°F) for 20-25 minutes until the custard sets.

Now it's ready. Remove the ramekins and place them on a rack. Let them cool, and then chill them thoroughly in the fridge.

Make a caramel layer on top. Place the ramekins on a tray and sprinkle sugar on top. Caramelize the sugar evenly, using a kitchen torch.

Cool the crème brûlée in the fridge for about 10 minutes to give the caramel a crispy texture.

The oven cooking time depends on the type of oven and ramekins, so you should check the custards after about 20-25 minutes and adjust the time.

Bon appétit!

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