My youngest loves crème brûlée and everything matcha so she was excited about this recipe. I was able to make 10 of these and baked these for 30 min at 275 in my convection oven. My husband accidentally left it in the oven with the door shut for another ~10 min but the crème brûlée still seemed to turn out OK.
INGREDIENTS
For
Crème Brûlée
1½ cups heavy
(whipping) cream
1½ cups whole
milk (used 2% milk)
1 Tbsp matcha
(green tea powder)
5 large egg
yolks
½ cup sugar
For the
Caramelized Topping
2 Tbsp sugar (1
tsp per serving)
INSTRUCTIONS
Gather all the
ingredients. Preheat the oven to 300ºF (150ºC). For a convection oven, reduce
the cooking temperature by 25ºF (15ºC). You will need 6 ramekins that are 4 oz
(120 ml) each. (used 10 ramekins; set oven to 275)
Place 1½ cups heavy (whipping) cream, 1½ cups whole milk, and 1 Tbsp matcha (green tea powder) into a medium saucepan over medium heat. Scald the mixture, stirring often, until it’s very hot to the touch but not boiled. Remove from the heat and let it cool. In the meantime, start a kettle of water on the stove.
In a medium bowl, whisk together ½ cup sugar and 5 large egg yolks, until well blended and the mixture becomes pale yellow.
Temper the egg
and sugar mixture with the hot cream mixture, adding ½ cup at a time of the
cream mixture and whisking vigorously after each addition. You don‘t want to
cook the egg by pouring the milk and cream too fast.
Place a fine-mesh sieve over a large bowl and strain the mixture. (did not do this step)
Divide the liquid between 6 medium ramekins. Place the ramekins into a large deep baking or roasting pan.
Carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
Bake the custard at 300ºF (150ºC) (baked at 275) just until it is set when shaken, but still wobbly in the center, approximately 30–40 minutes (baked 30 min). Remove the ramekins from the water bath, cool to room temperature, and refrigerate for at least 2 hours (up to 3 days). If you are storing them for more than 12 hours, cover them tightly with plastic.
To Serve
Remove the
crème brûlée from the refrigerator at least 30 minutes prior to browning the
sugar on top. Sprinkle about 1 tsp sugar on the top of the custard in each
ramekin. Tap the side of ramekin to evenly spread the sugar and discard the
excess sugar.
Melt the sugar with a kitchen blowtorch until the sugar caramelizes evenly (1½ to 2 inches away from the surface of the custard). If you don’t have a blowtorch, place the ramekins right under a broiler on the top rack for 1–3 minutes with the oven door open. You want the sugar to caramelize, but you don’t want the eggs to cook. Allow the crème brûlée to sit for at least 5 minutes before serving.
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