Crème Brûlée Recipe

Time2h 30m

Serves6

matcha | white chocolate | strawberry jam

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Ingredients

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1
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is light and creamy.
3
Combine Cream with Egg Mixture
Slowly pour the hot cream into the egg yolk mixture, whisking continuously to temper the eggs.
4
Add Flavors
Stir in the vanilla extract, matcha powder, and chopped white chocolate until fully combined.
5
Strain the Mixture
Strain the mixture through a fine mesh sieve into a measuring cup or bowl to remove any lumps.
6
Prepare for Baking
Preheat your oven to 325°F (163°C). Place ramekins in a baking dish and fill each ramekin with the crème brûlée mixture.
7
Bake
Pour hot water into the baking dish to create a water bath, ensuring the water comes 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.
8
Cool Down
Remove the ramekins from the water bath and let them cool at room temperature. Refrigerate for at least 2 hours, or overnight.

9
Add Strawberry Jam
Once the crème brûlée has chilled, spoon a layer of strawberry jam over the top of each crème brûlée.
10
Brûlée the Sugar
Sprinkle a thin layer of granulated sugar over the jam layer. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. Alternatively, you can broil the ramekins in the oven for 1-2 minutes, watching closely to prevent burning.
11
Serve
Let the brûlée sit for a minute to harden, then serve immediately for the best texture.