Matcha Crème Brûlée
March 5, 2017
Rich. Savory. Delicate. Following its crunchy, caramelized layer of sugar is a delicious, buttery custard that melts into your mouth at the first bite—crème brûlée. I have to say that this is one of my most favorite desserts. This classic crème brûlée was first introduced to me way before I was able to do any baking in the kitchen. The first time I tried crème brûlée was at Todai, a Japanese buffet, back in the early 2000s. The place is now closed, but I could still recall its popular mini crème brûlée at the dessert table. We often dined there to indulge in that heavenly the burnt caramelized sugar with a hint of vanilla dessert. Ridiculously tasty!
It has been a while since I last made this delicate, yet super simple, dessert. Today when cleaning out of the refrigerator, I realize that I still have a half carton of heavy cream and its expiration date is drawing near. I also have a few extra egg yolks, four to be exact, lying around after my recent friend-gathering macarons-baking event. These two combinations are screaming loudly at me to make crème brûlée. Then, I glance over and catch a glimpse of the sweetened matcha powder that my husband got for me over the holiday, and it hits me! Why not try to spice things up a bit and make matcha crème brûlée?
And yes, that's how this post started indeed. The final result is beyond my expectations: a savory smell of matcha and heavy cream blending with a rich delicate texture of custard. Beyond perfection.
This dessert is easy and simple that you can make it with one of your eyes closed. Seriously! Do not be intimidating by the taste, nor the high price tag you see it on that fine French dining menu. I can tell you, I was literally baking crème brûlée while feeding my kids dinner. Trust me, it is THAT effortless.
It has been a while since I last made this delicate, yet super simple, dessert. Today when cleaning out of the refrigerator, I realize that I still have a half carton of heavy cream and its expiration date is drawing near. I also have a few extra egg yolks, four to be exact, lying around after my recent friend-gathering macarons-baking event. These two combinations are screaming loudly at me to make crème brûlée. Then, I glance over and catch a glimpse of the sweetened matcha powder that my husband got for me over the holiday, and it hits me! Why not try to spice things up a bit and make matcha crème brûlée?
And yes, that's how this post started indeed. The final result is beyond my expectations: a savory smell of matcha and heavy cream blending with a rich delicate texture of custard. Beyond perfection.
This dessert is easy and simple that you can make it with one of your eyes closed. Seriously! Do not be intimidating by the taste, nor the high price tag you see it on that fine French dining menu. I can tell you, I was literally baking crème brûlée while feeding my kids dinner. Trust me, it is THAT effortless.
I start out by making the heavy cream mixture. In a small saucepan, I combine heavy cream, vanilla extract (Photo 1) and green tea powder (Photo 2) and slowly stir over medium heat for about 5 minutes or until it starts to bubble. Do not overcook the mixture. Once done, I turn off the heat and set the heavy cream mixture aside for about 10-15 minutes.
Next, I whisk up the white granulated sugar and egg yolks together in a clean bowl for about 1-2 minutes, or just until it becomes lighter in color (Photo 3). Then I pour the warm heavy cream mixture into the egg yolk batter slowly while constantly stirring it. This is to prevent the eggs from being scrambled. I mix this batter until it is completely combined. To ensure a smooth batter, I pour this mixture through a sieve twice to remove any egg clumps (Photo 4).
While the oven is preheating to 325 degrees F, I prepare the water bath using hot water and pour it into the baking pan. I pour the final mixture of crème brûlée into 4 medium-sized ramekins and place them in to the prepared water bath pan. Make sure to fill the water half way up of the ramekins to ensure even baking.
Remove the crème brûlée from the oven and the water bath pan after about 40 minutes of baking. At this stage, you should have a beautiful green color dessert this like (Photo 5). Chill the crème brûlée in the refrigerator for at least 2-3 hours or overnight.
Remove the crème brûlée from the oven and the water bath pan after about 40 minutes of baking. At this stage, you should have a beautiful green color dessert this like (Photo 5). Chill the crème brûlée in the refrigerator for at least 2-3 hours or overnight.
Remove the crème brûlée from the refrigerator at least 15 minutes before serving. Sprinkle brown sugar on the entire top of each ramekin using about 1 teaspoonful of brown sugar (Photo 6). I find that it is best to use a torch to create the caramelized sugar layer (Photo 7). I have also tried broil the ramekins in the oven, which did not work very well. If you do not have a torch, it may be best to just use the normal "baking function" and leave the ramekins on the highest rack in the oven to create the caramelized layer. Make sure to check on them frequently, for about 3-5 minutes. Finish this dessert by garnishing it with a minty leaf or fresh fruits before serving.
And that’s all there is to it. Within 60 minutes, you would have one of the most delicious, delicate, rich green tea sweets to indulge in. The creamy texture of this dessert will instantly melt into your mouth at the first bite.
Perhaps, it may be wise to share it with someone, so you don't feel too guilty for swallowing all of them down within minutes. Enjoy!
xoxo,
Tristina
xoxo,
Tristina
Matcha Crème Brûlée Recipe
Make: 4 medium size ramekins
Total time: 1 hour
Ingredients
2 cups of heavy cream
1 teaspoon of vanilla extract
1 tablespoon of matcha (green tea) powder
1/4 cups of granulated sugar
4 egg yolks
4 teaspoons of brown sugar
2 quarts of hot water
Green food coloring (optional)
Instructions
*This recipe is adapted from Chef-in-Training
Total time: 1 hour
Ingredients
2 cups of heavy cream
1 teaspoon of vanilla extract
1 tablespoon of matcha (green tea) powder
1/4 cups of granulated sugar
4 egg yolks
4 teaspoons of brown sugar
2 quarts of hot water
Green food coloring (optional)
Instructions
- Preheat the oven to 325 degrees F.
- In a small saucepan, combine heavy cream, matcha powder, vanilla extract and a few drops of green food coloring. Over medium heat, constantly stir the mixture for about 5 minutes or until it starts to bubble. Remove from heat and set aside for about 10-15 minutes.
- In a clean bowl, whisk together 1/4 cup of granulated sugar and egg yolks until well combined and slightly lighter in color. Add heavy cream slowly while whisking the egg mixture constantly to prevent the eggs from scrambled. Whisk until mixture is well-combined.
- Pour the mixture through the sieve to remove any egg bits there were left behind.
- Pour the mixture into 4 medium-sized ramekins. Place these ramekins into a large oven-safe pan and pour water into the pan to come halfway to the side of the ramekins.
- Bake in a water bath for 40 minutes or until the crème brûlée is set but still jiggly at the center.
- Remove the ramekins from the water bath and refrigerate for at least 2 hours.
- Remove the crème brûlée from the refrigerator for about 15 minutes before serving. Sprinkle 1 teaspoon of brown sugar and spread evenly on the top. Melt the sugar using a torch to form a caramelize layer. Serve within a few minutes for best taste.
- Garnish with mint leaves and fresh fruits if desired.
*This recipe is adapted from Chef-in-Training
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