Matcha Green Tea Creme Brulee Recipe by Yuki
Cooking Instructions 1 Preheat oven to 300F. Prepare boiled water for the water bath. 2 Add 1 Tbsp hot water slowly to the Matcha Green Tea powder and mix well. 3 Pour heavy cream and soy milk into a milk pan, and stir over low heat until it almost comes to a boil. Remove from the heat and set aside. 4 In a bowl, whisk together egg yolks until it starts to thicken. Add green tea mixture and mix. 5 Add heavy cream mixture gradually into the egg yolk mixture, stirring continually and gently. 6 Strain the mixture through a strainer, and pour into 6 small ramekins. Bake in a water bath for 20 minutes. 7 Remove from the oven and cool to room temperature. Refrigerate for 2 hours or more. 8 Spread 1 Tbsp granulated sugar on top of each of the 6 ramekins. 9 Using a torch, melt sugar until the tops are caramelized. Be careful not to burn. Cool to room temperature, refrigerate for about 15 minutes. 10 Ready to eat!!! Yum! Yum!!! 1 Preheat oven to 300F. Prepare boiled water for the water bath. 1 Preheat oven to 300F. Prepare boiled water for the water bath. 2 Add 1 Tbsp hot water slowly to the Matcha Green Tea powder and mix well. 2 Add 1 Tbsp hot water slowly to the Matcha Green Tea powder and mix well. 3 Pour heavy cream and soy milk into a milk pan, and stir over low heat until it almost comes to a boil. Remove from the heat and set aside. 3 Pour heavy cream and soy milk into a milk pan, and stir over low heat until it almost comes to a boil. Remove from the heat and set aside. 4 In a bowl, whisk together egg yolks until it starts to thicken. Add green tea mixture and mix. 4 In a bowl, whisk together egg yolks until it starts to thicken. Add green tea mixture and mix. 5 Add heavy cream mixture gradually into the egg yolk mixture, stirring continually and gently. 5 Add heavy cream mixture gradually into the egg yolk mixture, stirring continually and gently. 6 Strain the mixture through a strainer, and pour into 6 small ramekins. Bake in a water bath for 20 minutes. 6 Strain the mixture through a strainer, and pour into 6 small ramekins. Bake in a water bath for 20 minutes. 7 Remove from the oven and cool to room temperature. Refrigerate for 2 hours or more. 7 Remove from the oven and cool to room temperature. Refrigerate for 2 hours or more. 8 Spread 1 Tbsp granulated sugar on top of each of the 6 ramekins. 8 Spread 1 Tbsp granulated sugar on top of each of the 6 ramekins. 9 Using a torch, melt sugar until the tops are caramelized. Be careful not to burn. Cool to room temperature, refrigerate for about 15 minutes. 9 Using a torch, melt sugar until the tops are caramelized. Be careful not to burn. Cool to room temperature, refrigerate for about 15 minutes. 10 Ready to eat!!! Yum! Yum!!! 10 Ready to eat!!! Yum! Yum!!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Fish Tacos Matcha Green Tea and White Chocolate Cookies Chicken and green bean stir fry Turquoise Twist Homemade Chinese Steamed Buns with Pork (Nikuman) Fish Tacos Matcha Green Tea and White Chocolate Cookies Chicken and green bean stir fry Turquoise Twist Homemade Chinese Steamed Buns with Pork (Nikuman) Matcha Green Tea Brownies Non-alcohol Pina Colada Clafoutis Shiratama Dango Dumplings Soy Sauce Shrimp Scampi Banana and Caramel Nut Cake Onigiri Omusubi - Rice Ball White Chocolate and Green Tea Muffins Chawan-Mushi (Japanese Egg Custard) Homemade Chinese Steamed Buns with Pork (Nikuman) Halloween Pumpkin Cinnamon Roll Matcha Green Tea Brownies Non-alcohol Pina Colada Clafoutis Shiratama Dango Dumplings Soy Sauce Shrimp Scampi Banana and Caramel Nut Cake Onigiri Omusubi - Rice Ball White Chocolate and Green Tea Muffins Chawan-Mushi (Japanese Egg Custard) Homemade Chinese Steamed Buns with Pork (Nikuman) Halloween Pumpkin Cinnamon Roll