Green Tea Crème Brûlée

By Sharon

Feb 20

This light creamy Green Tea Crème Brûlée is inspired by Chibo Okonomiyaki House in Waikiki, Hawai’i.

2cup heavy cream
1cup milk
1.5tbsp Matcha green tea powder
6large egg yolks
0.5cup granulated sugarplus 6 tablespoons

You will also need: 8 (5 ounce) crème brûlée dishes or small ramekins, a small kitchen torch, heavy bottom saucepan, metal mixing bowl, fine sieve or strainer, wire wisk, aluminum foil, 2 9×11″ baking dishes with sides, 2 tea towels, boiling water for bain marie.

Preheat the oven to 350°F/180°C/Gas Mark 4.

Lay the vanilla bean on a flat surface and cut in half lengthwise to expose the soft interior. Use a sharp knife and scrape the insides.

Heat the heavy cream, milk, and Matcha green tea powder in a large, heavy-bottomed saucepan over medium heat. Get it warm to the touch but not boiling. Keep the heat low enough not to scorch the bottom.

Place the egg yolks and sugar in a heatproof mixing bowl and using the wire wisk beat until pale yellow in color and all of the sugar has dissolved.

Temper, by adding about 1/2 a cup of the cream mixture into the egg mixture very slowly and whisk vigorously to incorporate well. Slowly add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate.

Strain the crème brûlée base through a fine mesh sieve back into the bowl you mixed your eggs and sugar in. Use your spatula to push through and sieve any of the green tea that has not disolved and stir the mixture again.

Pour the custard into 8 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan that is lined with a tea towel.

Pour enough hot water into the pan to come up half way on the sides of the ramekins. Cover the pan with aluminum foil. Place the pan in the oven on the middle rack and bake for 30 minutes. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven, take out of the pan of water and remove to a cooling rack to stop the cooking and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool.

Once the crème brûlée has cooled, evenly spread 1 tablespoon of sugar thinly over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Once the sugar has cooled and is hard like candy, top with fresh fruit if you like and serve.