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!
- 1½ cups heavy cream
- 1½ cups whole milk
- 1 Tbps. green tea powder (matcha)
- 5 large egg yolks
- ½ cup granulated sugar, plus 1 tsp. for each serving
- 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 ½ 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 ½ 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.