Before I talk about this delicious Green Tea Crème Brûlée recipe, I have one happy news to share with you. My recipes are being featured in the March issue of Singapore’s Food & Travel magazine!
Thank you Food & Travel for the feature! By the way, if you are curious about these featured dishes, the recipes are already on the blog: Omurice, Spaghetti Meat Sauce, Ebi Fry, Hamburger Steak, Kuri Kinton.
Now let’s move on to today’s recipe.
It was almost two years ago when I first learned about Green Tea Crème Brûlée on my friend Sissi’s site. My husband is really into crème brûlée and I’m into matcha (green tea)… so I knew I had to make this dessert for us one day. But who knew it took me 2 years to make it…
The main reason why it took me a long time is because I thought crème brûlée is difficult to make despite being told it’s easy (and it is SUPER easy!). My husband even bought me a crème brûlée kit a while back (wait, was it a sign?). The kit came with four ramekins and a kitchen blowtorch. He was more excited to use the blowtorch than me and he actually used it in Seared Tuna Sashimi (Aburi Toro) recipe.
So what triggered me to make crème brûlée this time?
I just had more than enough egg yolks from making Easy Coconut Macaroons (recipe coming soon!).
I researched a little bit about crème brûlée as I wanted a good crème brûlée before adding matcha (green tea). I found most recipes online are pretty similar as the ingredients list is pretty short. I adapted Ina Garten’s crème brûlée recipe as the base and made my matcha version.
This recipe is very simple yet really delicious! Hope you won’t end up waiting for 2 years like me to make this dessert!
Ingredients:
- 1 1/2 heavy cream
- 1 1/2 whole milk
- 1 Tbps. 100% natural green tea powder (matcha powder)
- 5 egg yolks
- 1/2 cup granulated sugar, plus 1 tsp. for each serving
Instructions:
- Preheat the oven to 300 degrees F (150 degrees C).
- Place the cream, milk, and matcha into a medium saucepan over medium heat. Scald the mixture, stirring often, until it’s very hot to the touch but not boiled. Remove from the heat and let it cool. In the meantime, start a kettle of water on the stove.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks, until well blended and the mixture becomes pale yellow.
- Temper the egg and sugar mixture with the milk and cream, adding 1/2 cup at a time, whisking vigorously. You don't want to cook the egg by pouring the milk and cream too fast.
- Place a sieve over a large bowl and strain the mixture through the sieve.
- Divide the liquid between 6 medium ramekins. Place the ramekins into a large deep baking or roasting pan.
- Carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
- Bake just until the crème brulee is set when shaken, but still trembling in the center, approximately 30-40 minutes. Remove the ramekins from the water bath, cool to room temperature, and refrigerate for at least 2 hours and up to 3 days. If you are storing them for more than 12 hours, cover tightly with plastic wrap.
- Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
- To serve, spread about 1 tsp. of sugar on the top of each ramekin. Tap the side of ramekin to evenly spread the sugar and discard the excess sugar.
- Melt the sugar with a kitchen blowtorch until the sugar caramelizes evenly.* Allow the crème brulee to sit for at least 5 minutes before serving.
Notes
* If you don’t have a blowtorch, place right under a broiler on the top rack for 1-3 minutes with the oven door open. You want the sugar to caramelize, but you don’t want the eggs to cook. I've never tried this method but I've read it's not as easy as it sounds... hope this will work for you.
* With the kitchen blowtorch, each one has varying degree of heat so make sure it's at least 1 1/2 to 2 inches from creme when you start melting the sugar.
Adapted from Food Network.
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 93 comments… read them below or add one }
This is too awesome Nami – congrats!!!! And hellur to this green tea creme brulee.
I’ve made simple vanilla creme brulee before, but I’ve never tried it with green tea! It looks fabulous, and I can’t wait to try out the recipe. =)
Also, congratulations on the magazine feature! The spreads look beautiful, and I hope it introduces more people to your lovely blog and delicious recipes.
Hi Kimmi! If you enjoy a bit bitter green tea flavor, you will absolutely enjoy this! Thank you so much for your support all the time and for all the kind words.
Congratulations on the matcha creme brulee. I’m glad you can confirm how easy it actually IS. The hardest part for me is the bruleeing as I have to use the broiler and it’s been hit and miss lately.
I was happy to see that you also used a half cream-half milk custard version. It tastes just as creamy and is a bit healthier.
Congratulations my friend on the feature
And LOVE the delicious looking creme brulee flavour
Cheers
Choc Chip Uru
Congratulations! This is awesome.
Your crèmes brûlées look amazing and must has such a refined flavor.
Cheers,
Rosa
egg yolk left over is definitely a good source for an inspiration huh? What a lovely creation you made. I would love to have a bowl of this. I love creme brulees too and of course who doesn’t love green tea? In fact green tea latte is my fave hot drink lately, and I would imagine that the flavors are similar.
Congratulations for being featured. You are definitely a media star!
xoxox,
malou
Wow Nami!! How exciting!! Congratulations dear friend, and hopefully your ride to success continues unabated
I love creme brulee but I don’t have a blow torch and I am notorious for cooking eggs when they are not supposed to be cooked. I will have to get a blow torch now because green tea deserts are my fav and I can’t wait to try this one.
Dear Nami, it’s better late than never! Crème brûlée is such an easy and impressive dessert, especially the matcha version! I told you it was easy. Thank you so much for the kind mention and link. I see that your recipe also uses half milk, half cream, just like mine. It’s so much better than 100% cream (and so guilt-free!). Your cream looks fabulous and the photos are so gorgeous, I’d better make some new ones soon
And congratulations for the magazine! You are becoming famous worldwide now! (sorry I was completely hypnotised by your crème brûlée and haven’t noticed the magazine at first
).
What a dreamy dessert, Nami! I truly love this one.
Congratulations on the feature, Nami! And green tea creme brulee sounds fabulous. I won’t wait 2 years to make it, I promise!
congrats, nami! i’ll definitely look out for this magazine at the newsstands! this looks like another yummy dessert!
First off, congratulations Nami! That is really, really wonderful! Second, I think I love your green tea creme brulee’. I love both so it should work out with me pretty well. I have a blowtorch and ramekins because I have been meaning to make some years ago but I still haven’t gotten around to making them.
Congratulations Nami on being featured in a magazine! That’s so exciting. You must be chuffed. I love brulee and like you I put off making it for a long time thinking it must be very tricky. I was so relieved to find it wasn’t xx
Oishisou! I love matcha-flavored desserts! I’m going to keep this recipe in mind for the next time I have some extra egg yolks.
p.s. Big congratulations on your magazine feature!
First of all Congratulations on being featured in Singapore’s Food & Travel magazine! What a fantastic opportunity.
Well deserved. 
I love a good brulee and since I have been on a green tea kick lately… I wish I could grab one from the screen. 
Nami, congratulations on your new feature! So happy for you
. I love your creme brûlée, the green tea flavor sounds wonderful!
That is SO awesome!!! I am SOOO HAPPY for you! I’m literally jumping for joy!
)) WOOOOOOT!
And I would like to say that this is the most creative creme brulee I have ever seen. WOW!
Congrats Nami on your feature recipes for publication. That is too awesome.
Will have to make the Green Tea Brulee for my Bento Buffet Party…….
Thank you so much for your kind words Diana!
I love any dish that requires a blow torch!
And crème brulee is one of my favorites. I’ve never tried the green tea version – looks terrific. Thanks for the inspiration. And congrats on the feature in Food and Travel! That’s a big deal, and I’m excited for you.
How exciting for you! Congrats!
Creme brulee is my absolute favorite dessert, and green tea is one of my favorite flavors, so of course I love this.
Sounds awesome. My favourite dessert! And congrats on the magazine feature. It’s a great achievement and I’m so happy for you!
すばらしい, Nami! I love matcha & cream brulee! These two make a beautiful fusion-match in the dessert category. Also, many congrats on the feature! Can’t be anymore proud for you.
Delicious!!!!!
Why CONGRATULATIONS on being featured in Singapore’s food magazine! So happy for you & all your achievements! What a fantastic feat for you! And now this recipe – oh how my sons love creme brulee and green tea. But now that you’ve combined it in this terrific dessert, I will make this for them soon.I’m just curious – you put 1 whole Tablespoon of matcha in the recipe? Wow, that must make a very flavorful, robust green tea brulee. I will try it and let you know how it turns out. Thanks for sharing, Nami & CONGRATS again! Thanks for all your blog visits, kind comments and likes on Google+. As always, it’s much appreciated
Congrats, Nami! You deserve the best…I am happy for you!!!
I love creme brullee. This one made from green tea is new for me.
Have a great day! xx
Wow Nami! I must make sure to get a copy of it in march! Congratulations on being featured! We Singaporeans absolutely adore you!
and the green tea creme brulee here looks ridiculously delicious! Love the way you styled it too! Beautiful!
Congratulations Nami…!!! You must be proud with the publications, have your recipes in a magazine should be amazing…!!!
Congrats on the feature Nami, you deserve the recognition. Ive only had creme brulee a couple of times and I would love to try yours. Loving your pictures also, the lighting is awesome!!!
おめでとうございます、なみさん！すごい光栄ですね。ただいま日本旅行中ですがなみさんの素敵なレシピをちょと拝見したかったんです。
Congratulations, Nami-san! What an honor. Currently, I’m traveling in Japan but I just had to peek at your splendid recipe =)
Go you! Congratulations on the feature. Totally deserved!
Congratulations on the feature, Nami. These green tea creme brulees look delicious. I will be sure to try make them sometime.
I love creme brulee too, I used to make it quite often in UK cos we can get double cream easily there. I think it’s not quite the same as use whipping cream..
Btw congrats again on your feature!
That’s awesome, Nami! Congrats! I’m into both crème brûlée and matcha, so this is perfect for me.
Yum! What a great Asian twist to a French classic!
Congrats, Nami, in being featured! You deserve it.
I love creme brule but don’t own a blowtorch so I always make Creme Caramel instead. Pretty much the same except for the caramelization. Matcha is a gorgeous flavour to go with this! I imagine serving this with a little adzuki bean paste and cream. So good…
Congrats Nami!! You deserve the recognition! Also, yummy looking dessert-the New Year has been bringing more vegetarian and dessert recipes from you-kudos!
Thank you Vivi! Oh!!! You noticed? I didn’t plan that way, but I also noticed that myself. I’ll be sharing more meat and fish dishes that I recently cooked and photo shoot soon to “balance out”. I had too many meat dishes last summer and I felt like Jan/Feb was all about veggie and dessert month!
I loves anything with green tea; especially ice cream!! And this is the first time I see a post of Creme brulee with Green Tea flavour. I have never made creme brulee before…because the use of egg yolks made me a little hesitation there.
Hey Nami love your magazine articles……congratulations.!! x. Also love a brulee and its even better because it’s green. your poor husband having to wait 2 years
Congratulations Nami! We always knew you were a star
And what a gorgeous brulee too! 
Congrats Nami
I’ve been wanting to make creme brulee for the blog too, for more than 1 year and still didn’t make it:) I find it a bit too rich maybe, with so many egg yolks and heavy cream:) but in any case I am sure it is delicious and will make it too. Nice idea with green tea. Looks gorgeous.
Hi Nami! Yes, creme brûlée is not that difficult to make… Going to try it with the green tea powder…. Is one spoonful enough? How strong is the matcha flavor?
Yes, if you use very good quality matcha like the one I used, 1 Tbsp. is just right.
congrats nami for the feature and a lovely creme brulee with flavors of green tea.
Can I have two pots please? hehe Nami, your matcha creme brulee looks so delicious, very well presented and pictures are as always wonderful. I love the whole setting! Well done!
Oh and Congrats on the mag feature!
How exciting to have an article in the magazine. The creme brûlée sounds delicious…you and Sissi are so imaginative with your recipes.
Hello Nami-san, first of all congratulations for hitting the cover of March issue of Singapore’s Food & Travel magazine! Sakura are beautiful and so is your matcha creme brulee. I love creme brulee and matcha but never though to put it together. Great idea. I have to admit to you as I am sitting here reading your site I am devouring almost half (I better stop) of some green tea mochi that my hubby just brought back from Yokohama. He knows my weak spot. I know I would love your matcha creme brulee. Ja Mata, BAM
Oh Nami… this is so gorgeous and you know how I feel about matcha… tried to take some snaps of my vanilla matcha the other day but the lighting wasn’t right
so I will have to try again. I think you have managed to combine my favourite dessert and beverage in one blissful pot. Beautiful!
Congratulations! 超おいしそう、、、なんだけど、私、抹茶はだめなんですよねえ、残念！でも参考になります。 なみちゃん、本当にすごいよね。世界中に知られるブロガーになるなんて。おめでとう！
I’m a huge fan of crème brûlée, Nami, tried many versions but not green tea! Time to try this and love the colour, too. Very classy!
And congratulations on Singapore’s food magazine, Nami. You’re taking the globe by storm! So thrilled for you, my friend.
Your crème bruleé looks great and particular, the use of matcha tea intrigues me..
Brava!!
Congratulations Nami,
Such wonderful news to be featured in the Food and Travel Magazine! Wishing you more success, always.
Creme Brulee is one of my favorite desserts too! Your’s looks so creamy and delicious. Where did you get the creme brulee set? A long time ago I saw it in BedBathandBeyond and wish I had picked it up then. Haven’t seen it after that.
Anyway, cannot wait to try this recipe of yours.Looks divine!
Nami, I saw your announcement on G+ about being featured in Singapore’s Food & Travel magazine — terrific news — not to mention that Creme Brulee is one of my all-time favorite desserts! You also made me smile about putting off making this for two years… if you could see my “wanna make” file, you’d smile, too.
So many great ideas, so little time — but every day I come one recipe closer to achieving the flavors I want to experience. Congratulations on your well-deserved notoriety!
Nami this looks divine! What gorgeous treats. Where do you get all the beautiful plates and accessories?
I love creme brulee and how you’ve added matcha here!
And congrats on the feature my dear, so deserving!!!
Congrats on the feature Nami! Wow, it looks like a multi-page feature. Looks beautiful! And your green tea creme brulee looks amazing! I think the addition of green tea makes desserts so much better by tempering the sweet flavor a bit. Love it!
Congratulations on the feature!! I love green tea and this creme brulee looks so pretty and delicious with the tea green in it. Love to try them for use
I’m so happy for your magazine feature, Nami, congrats! You know what, in fact I am going to nip down to our lil hosp bookshop just next building from me and get a copy, like, pronto:-) That would make a good read this afternoon. I love your combining matcha with creme brulee, such a gorgeous fusion dessert.
ok ok, next time i also want to try matcha version..
Hi Nami! Congratulations on the feature in the Food and Travel magazine! I’m a 21 year old student living in Vancouver, BC, and the city’s love for Japanese food is truly over-the-top! I must admit, your blog has become quite a guilty pleasure of mine. When I saw that you were featuring green-tea creme brulee, I nearly passed out. I’ll definitely be trying this recipe soon!
Hi Valerie! Thank you so much for writing! I’ve been to Vancouver a couple of times and I really enjoy the city (and the Japanese food!). I remember telling my husband “let’s move to Vancouver!”.
I hope you enjoy the Green Tea Creme Brulee! Thank you for the kind words!
Your green crème brulée is amazing, Nami! I’d love to taste one!
I never thought of using a part of milk in my creme brulee, but it’s a great idea
Dear Nami,
This green tea creme brulee is such a fantastic twist to the traditional one and Sissi has some great Asian recipes on her blog. I don’t blame Shen because I love playing with the blow torch too sometimes, especially if there are spiders around the kitchen
Hi Nami! Congratulations on the feature. Gosh, you are so famous worldwide. You’ll probably be invited to ELLEN next. Love the creme brulee. My daughter bought matcha powder and most is still in the cupboard. Love it so I’ll use it.
Very nice Nami! I love Crème Brûlée and I usually make the classic one. I never used macha before and I would really like to try. I have seen many recipes on the Iternet with this ingredient.
Ciao
First of all – CONGRATULATIONS! The feature is awesome! Kudos Nami!!! O.K. – Because of you and Sissi I guess it’s time for me to make Creme Brulee. It’s actually our favorite dessert and pretty much the only dessert we order when we eat out. Bobby keeps wanting me to make it at home, but, like you, I thought it was too hard. He said he has a blowtorch and he would LOVE to do the torching,
so I guess I better get to cooking. I love the Green tea brulee and always have matcha, so I’m ready! Thanks for the inspiration Darlin! Have a great weekend!
Congrats on the feature. That is amazing! And this brulee is out of this world. Well done!
Congrats, Nami! I always admire your pictures so I’m excited for you, too! These creme brulee definitely a real deal for desserts. I always hesitant to make these at home but I know my sister will appreciate this recipe.
Congratulations on the magazine spread! What exciting news. Your photos and recipes are definitely magazine-worthy. I love green tea ice cream so this sounds really good! It’s going on my to-make list too.
I love creme brulee and this is such a great idea! What a unique way to make creme brulee!
I absolutely adore creme bruleee and green tea together! Love this idea. I would make this immediately if I had a blow torch! Must seek one out now.
I have never had Creme Brulee and have always wanted to try it, this version looks like something I need to try too! Yum.
Delicious and different!
Your matcha creme brulee looks so delicius and naturally green…
i dont like the store brough or resto version that had unnaturaly radioactive green color….
Congratulations, Nami!!! Well deserved!!! Loving this creme brulee…such a creative flavor! Have a great week!!!
Cingrats on the feature. Well crême brulée and matcha are 2 of my favorites, so I MSUT make this soon asap. And I have a blow torch
Congratulations and well done Nami
You totally deserve to be in the magazine! I love any greentea desserts there are so I am super excited that you posted this recipe 
Now I just need to stop being lazy and actually making it!
Congratulations on the magazine feature, dear Nami. That’s so awesome.
I had Green tea cakes but not green creme brulee. I can imagine how scrumptious this must be.
Crème Brûlée is one of the favorite desserts in our family. Usually I make vanilla and chocolate ones, and never Green Tea. Sounds very intriguing -) Green tea is excellent flavor in sweets. I can see you use it a lot. Love the color, of course, spring is definitely here!
Congrats, Nami! That’s awesome!
Hello Nami,
Wanted to share with you — today this recipe has been tried and tested on my husband, his parents and sister. It was a huge hit!… I’ll be directing my sister-in-law to your blog when I handed her her very own can of matcha.
Thank you again for sharing the recipe.
Hi Lily! I’m so happy to hear you all liked this recipe! And it’s so sweet of you to give her a can of matcha.
I’d recommend green tea ice cream too! So easy and so authentic flavor… that’s my favorite matcha dessert. 
Thank you so much for introducing my site to your sister-in-law!
Nami – I just wanted to tell you how DELICIOUS this creme brulee is! I made this last night and just had a dish of it …and I want another one!
My husband and I are creme brulee snobs..lol 
and this is WONDERFUL!! Definitely a keeper! 
Hi Patty! YAY! I’m really happy to hear you and your husband enjoy this! We love this dessert too. Thanks for trusting my recipe and writing the feedback!
WOW! Nami! Congratulations! That’s wonderful news and I’m so happy for you!!
I love creme brulee and I love matcha. So these 2 together? Awesome idea. I will try this recipe this weekend. Thank you!
We loved this and I hope you enjoy this unique combination!
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