These matcha creme brulees are the perfect effortless make-ahead dessert. With just the right amount of sweetness and subtle note of matcha against the creamy custard, this matcha creme brulee makes for an exquisite and delicious dessert.
On a recent trip to Vancouver in October, we had an amazing matcha creme brulee that has been lingering on my mind. With creme brulee being one of my favorite desserts, I knew I had to recreate it. After three trials, I got the texture and flavor that I was looking for.
With simply five ingredients–heavy cream, matcha, egg yolks, salt, and sugar, this matcha creme brulee makes for an exquisite and delicious dessert. Like the short ingredient list, making creme brulee only requires a few steps–tempering the eggs, baking the custard in a water bath, letting it set in the fridge overnight, and making the brulee top right before serving.
The only special equipment you need is a kitchen propane torch to get that crackly sugar top. If you don’t have one, just use your oven on its broiler setting to get the layer of sugar melted and caramelized.
I love taking a spoon and smashing through the bruleed top to reach the creamy, custard layer. With just the right amount of sweetness and subtle note of matcha against the creamy custard, this matcha creme brulee has become an instant hit in our family.
Given how rich the creme brulee is, we love serving it with fresh raspberries to break up the richness. I love how delicious and effortless this dessert came together. If you’re looking for a dessert to serve this holiday season, look no further than this matcha creme brulee.
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Matcha creme brulee with raspberries
- Propane torch
- 6 1-cup capacity ramekins
- 6 medium egg yolks
- 1 1/2 tbsps matcha powder
- pinch of salt
- 1/2 cup sugar
- 3 cups heavy cream
- 1 pint raspberries for serving
- mint leaves for garnish
- boiling water
- 3 tbsps granulated sugar for torching
- In a bowl, whisk egg yolks and pinch of salt for for 30 seconds to break them up. Add matcha powder and 1/4 cup of sugar and whisk until pale and fluffy.
- In a large sauce pan, add heavy cream and remaining sugar and bring to a gentle boil. As soon as bubbles appear at the edge of the pan, remove from heat.
- Slowly pour the hot cream into the egg mixture while continuously whisking.
- Strain the mixture through a fine sieve, skim off any foam from the surface, and divide it among 6 ramekins.
- Preheat the oven to 350 degrees F.
- Place the ramekins in a large baking tin. Fill the tray with hot water until it comes half way up the sides of the ramekins.
- Place the tray in the oven and bake for 30 minutes until the mixture is set but still slightly wobbly.
- Remove the ramekins from the tray and let them cool to room temperature for 30 minutes.
- Transfer the cooled ramekins to the refrigerator and let them set for at least 4 hours or overnight.
- When ready to serve, clean the edges of the ramekins with a paper towel and sprinkle half a tablespoon of sugar evenly over the top.
- Use a kitchen blowtorch, heat the sugar until it melts and forms a golden caramel. Stand for 5 minutes before garnishing with mint leaves and serving with raspberries.