Easy Matcha Creme Brulee Recipe

Making matcha creme brulee is so simple, you'll be doing it all the time

This matcha creme brulee recipe simply adds matcha to the more traditional creme brulee components to give a smooth, bitter green tea edge to the creamy dessert. It seems posh, but is actually relatively simple to whip up, as long as you're careful not to overcook or overheat the cream.

The only hard part, really, is waiting for it to chill in the fridge instead of digging right into it. And also maybe waiting a minute or two for the caramel to cool down after you've torched it.

You can also watch me make this on my YouTube channel:

Ready? Let's go.

(Makes four large-ish creme brulees.)

Ingredients for Cream:

50ml hot water
1 tbsp matcha
450ml double cream
100g caster sugar
6 egg yolks
1 tsp vanilla bean paste

Ingredients for Caramel:

4 tsp caster sugar

Method:

1. Preheat the oven to 150°C, and whisk the hot water and matcha together in a small bowl.

2. In a small saucepan, stir the cream and whisked matcha together, and heat until steaming but not bubbling.

3. In a separate bowl, lightly whisk and egg yolks, sugar and vanilla bean paste together until well combined. Pour in the hot cream, stirring vigorously, and let sit for a minute or two to let any foam rise.

4. Skim off and discard the foam with a spoon, and evenly divide the cream between four ramekins.

5. Place the ramekins in a deep roasting tin, and fill the tin with hot water until about halfway up the ramekins.

6. Bake for 20–30 minutes, until they're set with a slight jiggle. Let the puddings cool down completely, and chill in the fridge overnight (or for at least four hours).

7. When you're ready to serve, sprinkle a teaspoonful of sugar on top of each dessert. Pop under the grill or use a cook's blowtorch to caramelise the sugar, and wait for five minutes for the caramel to cool before serving.

Enjoy, and have fun.