Matcha Green Tea Crème Brûlée 9 Steps
Preheat the oven to 325°F and place all of the ramekins in a roasting pan or casserole dish set to be filled.
In a medium pot, bring the 35% cream to a gentle simmer and remove from the heat. Combine approximately 3 tablespoons of the warm cream with the matcha powder and stir well until even. Incorporate this into the remainder of the hot cream and set aside.
In a medium mixing bowl, whisk the egg yolks and granulated sugar until creamy, thick and a pale yellow colour, approximately 1 minute.
Whisking the entire time: slowly add the warmed cream mixture to the egg yolk mixture, approximately 1/3 cup at a time, until about half of the cream is incorporated and then incorporate the remaining half all at once. Whisk in the vanilla extract and the pinch of salt.
Pass the entire mixture through a fine-mesh sieve to remove any lumps. Pour the brulee mixture into the ramekins that are already set up in the roasting pan.
Bring the roasting pan with the ramekins to the oven and place inside, about 3/4 of the way in. Carefully stream in the boiled water from one corner of the roasting pan until it fills halfway up the ramekins, this is known as a “water bath”.
Bake in the water bath for 30-40 minutes (check after 30 minutes) until the brûlées are no longer liquid but still jiggly in the centre.
Carefully remove the entire roasting tray from the oven, and then remove the brûlées from the water bath. Allow them to cool down at room temperature for about 30 minutes and then refrigerate for at least 4 hours or even overnight until completely chilled.
To brulee: top each brulee with about 2 teaspoons of caster sugar, shake around to create an even layer and brulee with a blow torch or under a broiler until all the sugar is melted and golden brown.