Matcha Crème Brûlée
Spooky Halloween twist on classic crème brûlée
Silky matcha-infused custard with a crackling caramel crust served in mini cauldron ramekins for a dramatic Halloween dessert.
Equipment
Ingredients
Custard Base
whole milk (cold)
300 ml
heavy cream (cold)
200 ml
granulated sugar (fine)
50 g
egg yolks (large)
4 piece
matcha powder (culinary grade)
8 g
vanilla extract
5 ml
Caramel Topping
granulated sugar (fine)
60 g
Instructions
Prepare ramekins and preheat oven
Arrange 4 mini cauldron-shaped ramekins on a baking sheet and preheat the oven.
Heat milk, cream and sugar
In a saucepan, gently heat milk, cream, and sugar until just steaming.
Whisk yolks and matcha
In a bowl, whisk egg yolks, matcha powder, and vanilla until smooth.
Temper the custard
Slowly pour the hot cream mixture into the yolk mixture while whisking constantly.
Strain and fill ramekins
Strain the custard through a fine sieve into the ramekins, filling ¾ full.
Bake in water bath
Place ramekins in a roasting pan, add hot water halfway up sides, and bake until set but jiggly.
Cool and refrigerate
Cool to room temperature then refrigerate at least 3 hours or overnight.
Caramelize the sugar topping
Sprinkle sugar evenly over each custard and torch until deep golden and bubbly.
Original recipe
Storage
Best eaten within 2 days. Caramel topping will soften in fridge; re-torch just before serving if desired.
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