Matcha Crème Brûlée Recipe

Name: Recette Crème brûlée au matcha
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 400 ml de crème liquide entière; 100 ml de lait entier; 4 jaunes d'œufs; 80 g de sucre en poudre; 1 cuillère à café de poudre de matcha; 4 cuillères à soupe de sucre roux (pour caraméliser)

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Portion

Preparation time

15 minutes

Cooking time

40 minutes

Discover this simple, refined recipe that marries the sweetness of classic crème brûlée with the delicate flavors of matcha, a Japanese green tea powder. Perfect for a gourmet dessert.

Author:

iRASSHAi

Ingredients

400 ml of whole liquid cream
100 ml of whole milk
4 egg yolks
80 g powdered sugar
1 teaspoon of matcha powder
4 tablespoons of brown sugar (for caramelizing)

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Instructions

Preheat oven to 150°C (gas mark 5).
In a bowl, whisk the egg yolks with the sugar until lightly blanched.
In a saucepan, combine the cream, milk and matcha. Heat gently over medium heat without bringing to the boil. Stir well to dissolve the matcha completely.
Slowly pour the hot mixture over the egg yolks while whisking to prevent the eggs from coagulating.
Divide the mixture between two ramekins. Place the ramekins in an ovenproof dish and fill with hot water until the ramekins are halfway up. Bake for 30 minutes, or until the creams are slightly quivering in the center.
Remove the ramekins from the bain-marie and leave to cool to room temperature. Place in the fridge for at least 2 hours (ideally overnight).
Before serving, sprinkle each cream with a tablespoon of brown sugar. Caramelize the surface with a kitchen flashlight or under the broiler, watching carefully to avoid burning the sugar.

Recipe notes

Matcha green tea powder, renowned for its unique flavor and antioxidant benefits, blends perfectly with the sweetness of the cream.

Serve this matcha crème brûlée with crunchy cookies or fresh fruit for an even more gourmet touch. Add a touch of vanilla or a pinch of salt to enhance the flavours.

Loose sweetened Uji matcha tea from Kyoto ⋅ Kobayashi Noriten ⋅ 200g

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