Green Tea Crème Brulee Recipe

Infuse the Cream

In a saucepan, heat the heavy cream and milk over medium heat until it begins to simmer. Remove from heat, add the green tea leaves, and let steep for 10 minutes.

Mix Egg Yolks and Sugar

In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick. Gradually pour in the infused cream while whisking constantly.

Strain the Mixture

Strain the mixture through a fine mesh sieve into a clean bowl to remove the tea leaves.

Bake the Crème Brulee

Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center is still slightly jiggly.

Chill

Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 4 hours or overnight.

Make Yuzu Syrup

In a small saucepan, combine yuzu juice, sugar, and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for about 10 minutes until slightly thickened. Let cool.

Prepare the Berries

Rinse the strawberries, blueberries, and raspberries. Slice the strawberries if desired.

Caramelize the Top

Sprinkle a thin layer of granulated sugar over each chilled ramekin. Using a kitchen torch, caramelize the sugar until it forms a crispy layer. Alternatively, broil in the oven for 2-3 minutes, watching carefully to avoid burning.

Serve

Plate the crème brulee alongside a drizzle of yuzu syrup and a generous portion of fresh berries.