Matcha Creme Bruleé Recipe

Heat Cream and Milk

In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until just steaming but not boiling, stirring occasionally.

Mix Matcha

In a separate bowl, whisk together the matcha green tea powder, granulated sugar, and a pinch of salt until well combined.

Combine Mixtures

Once the cream and milk mixture is steaming, remove from heat. Gradually add the matcha mixture to the warm cream, whisking constantly until smooth and fully incorporated.

Whisk Egg Yolks

In another bowl, whisk the egg yolks until they are well blended. Slowly pour the warm matcha cream mixture into the egg yolks, whisking constantly to prevent curdling.

Add Vanilla

Stir in the vanilla extract into the custard mixture.

Strain Mixture

Strain the custard through a fine-mesh sieve into another bowl to remove any lumps.

Pour into Ramekins

Pour the strained custard mixture evenly into 4 ramekins.

Bake

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.

Cool

Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours or until ready to serve.

Prepare Sugar Syrup

In a small saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.

Cook to Hard Crack Stage

Allow the mixture to boil without stirring until it reaches the hard crack stage (about 300°F or 150°C) on a candy thermometer.

Cool Slightly

Remove the saucepan from heat and let it cool for a minute until it is slightly thickened but still pourable.

Create Spun Sugar

Using a fork or a whisk, dip it into the sugar syrup and quickly flick it over a clean, parchment-lined surface to create thin strands of spun sugar. Allow to cool completely.