Tested Recipe Adapted from Cooking with Dog
100ml heavy cream
2 tbsp sugar
1/2 tbsp matcha, green tea powder
2 egg yolks
Sugar for torching
Ramekins: 7cm/2.8″ diameter
- 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.
- 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.
- 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.
- Strain the egg mixture through the mesh strainer. This will help to create a very smooth texture.
- Place 4 ramekins in a deep cake pan and pour in the mixture while stirring.
- Preheat oven at 140C.
- Pour hot water into the pan until the ramekins are about halfway submerged.
- Bake at 140C for about 20-25 minutes until the custard base is set.
- Remove the ramekins and place them onto a cooling rack to cool and then thoroughly chill the crème brulee in the fridge.
- To make caramel layer on top. Place the ramekin on a tray and sprinkle the sugar on top.
- With the blow torch, caramelize the sugar evenly.
- 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.