make 6-8 creme servings
5 extra-large egg yolks
1/2 cup sugar
3 cups heavy whipping cream
1 teaspoon pure vanilla extract
1 tablespoon matcha, click here to purchase
fruits, for decoration, optional
culinary torch, click here to purchase
Preheat oven to 300 degrees.
Boil a pot of water.
Cooking Heavy Whipping Cream
Place heavy cream and matcha into a sauce pan over medium heat. Stir often until it's just about to boil, hot to touch but not boiled. Remove from heat and let it cool down.
You can also cook the heavy cream without matcha. Matcha can be whisked together with the egg yolks in the next step.
Whisking Egg Yolks
Meanwhile, whisk together egg yolks, sugar and matcha, if used in this step, by hand or in a stand mixer until well blended.
Slowly add heavy cream a little at a time, while slowly whisking. Avoid pouring the heavy cream into the egg too fast as the heavy cream is still warm and it will cook the egg. Be careful not to over mix to avoid foams.
Add vanilla extract. Strain egg mixture through a strainer for a fine texture.
Baking Crème Brûlée
Place 6-8 ramekins, depends on your size of ramekins, into a baking pan and pour liquid into ramekins. Place the baking pan in the oven. Being careful not to splash the water into the ramekins, pour boiling water into the pan to come two-thirds up the height of the ramekins.
Bake in preheated oven for about 35 minutes, until the custards are set when gently shaken, but still jiggly in the center. Remove ramekins from baking pan and let it cool down before refrigerating and allow to set for at least 2 hours or until chilled.
Torching Crème Brûlée
When you are ready to serve matcha crème brûlée, sprinkle sugar on the top of each ramekin. Gently swirl the ramekin to create smooth layer of sugar then pour out the excess sugar. Hold the chef's torch about two inches away from ramekin and caramelize the sugar by moving the flame continuously over the sugar in a circular motion, until the sugar is melted and turns golden brown.