Matcha Creme Brulee
Disclosure: This post is sponsored by Aiya Matcha, an awesome premium matcha brand. All images and opinions expressed are solely my own. Thanks for supporting me and the brands that help make Jen’s Food Lab possible!
- 2 egg yolks at room temperature
- 1/4 cup (40g) sugar
- 1 cup plus 1 tablespoons heavy cream
- 2 tablespoons Aiya Culinary Grade Matcha
- You can feel free to use more or less to taste.
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons sugar for the sugar topping
This recipe makes 3 ramekins of creme brulee.
- Preheat your oven to 325 degrees.
- First, in a bowl, beat the egg yolks and sugar together until evenly combined.
- Then, in a medium saucepan, add heavy cream, matcha, salt, and vanilla extract. Heat on medium heat until the mixture starts simmering.
- Take a 1/2 cup of the heavy cream mixture and slowly pour it into the egg yolk mixture. Make sure you do this slowly so the egg yolks don’t scramble.
- Then, pour egg yolk mixture back into the rest of the heavy cream.
- Take a sieve and strain the mixture so that it’s as smooth as possible. This will help with the creaminess.
- Pour the mixture evenly into each of the ramekins.
- Prepare a water bath for the ramekins. I used a cookie sheet that I filled with water and placed that into the oven. Then I placed the ramekins into the water bath.
- Bake for 30 minutes or until the creme brulee is just a little jiggly in the middle.
- Cool until it reaches room temperature and then refrigerate for at least an hour.
- Then, for each ramekin, sprinkle 1 tablespoon of sugar evenly onto the surface. Take a kitchen blow torch and torch the sugar until brown. Wait until the sugar topping cools and you’re done!
Matcha Creme Brulee is actually quite simple, but when you take your first bite of this creamy dessert, you won’t believe how delicious this is. Creme brulee is such a classic French dessert with its crunchy sugar topping and creamy custard. One of my favorite things to do is to break that sugar topping with my spoon before digging in. However, in this recipe, the matcha really brings an amazing earthy flavor to the classic, which helps cut the sugariness and almost seems to enhance the creaminess. Let me know in the comments below if you made this Matcha Creme Brulee and how it went!
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2 thoughts on “Matcha Creme Brulee”
This looks so good!!
What size ramekins are you using?
They were 8 ounces!