Matcha Creme Brulee

Tested Recipe Adapted from Cooking with Dog

Matcha Creme Brulee


100ml heavy cream
80ml milk
2 tbsp sugar
1/2 tbsp matcha, green tea powder
2 egg yolks
Sugar for torching

Ramekins: 7cm/2.8″ diameter

Preparation Instructions:


  1. Pour the milk into a pot. Add the heavy cream. Sieve the matcha green tea powder into the pot. Dissolve the matcha thoroughly with a balloon whisk. Press the remaining lumps of matcha through the fine mesh strainer to help dissolve evenly.
  2. In a small bowl, add in 2 egg yolks and sugar. Beat the egg mixture thoroughly with a balloon whisk. Add the mixture to the pot.
  3. Turn on the burner to slightly thicken the egg mixture. Heat the mixture on low heat and stir continuously. Matcha powder easily settles while baking. Giving the egg mixture a slightly thick consistency will help to keep the matcha from settling.
  4. Strain the egg mixture through the mesh strainer. This will help to create a very smooth texture.
  5. Place 4 ramekins in a deep cake pan and pour in the mixture while stirring.
  6. Preheat oven at 140C.
  7. Pour hot water into the pan until the ramekins are about halfway submerged.
  8. Bake at 140C for about 20-25 minutes until the custard base is set.
  9. Remove the ramekins and place them onto a cooling rack to cool and then thoroughly chill the crème brulee in the fridge.
  10. To make caramel layer on top. Place the ramekin on a tray and sprinkle the sugar on top.
  11. With the blow torch, caramelize the sugar evenly.
  12. Chill the crème brulee in the fridge for about 10 minutes to give the caramel a crisp and crunchy texture.


The baking time depends on the type of oven and ramekins so you should check the custard after about 20-25 minutes and adjust the time accordingly.


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