Is there a more perfect dessert that contains just a few ingredients? With this matcha crème brûlée recipe or green tea crème brûlée you’ll be gifted with the smoothest, creamiest dessert ever. You can also save time by making the custard days in advance and storing in the refrigerator. A perfect dessert companion during any events or guest events at home.
This famous and classic French dessert from the 17th century has grown in popularity across the world. You’ll see why when you taste it! The texture variation between the two layers creates an unbelievable tasting experience. something that separates this dessert from any other.
This matcha crème brûlée recipe is simple to make, with some basic ingredients to help you produce the perfect dessert in no time.
C’est parti! – Let’s go!
4 Tips for making crème brûlée
- Electronic mixer or beater
- Baking dish
- Baking sheets
- Mixing bowl
- 6 x Ramekins
- 600 ml whipping cream at least 35% fat level
- 1 vanilla pod
- 175 g fresh blueberries
- 4 egg yolks
- 120 g custard sugar
- 1 tbsp matcha
- Put your oven to preheat mode at a temperature of 150°C.
- Add cream into a bowl or saucepan and warm it gently. Make sure it doesn't boil, and then remove it from heat. Carefully divide the vanilla pods down the middle and open the sides. Add them to the warm cream and let them infuse for half an hour while eventually discarding the pods.
- Split the blueberries between 6x150 ml ramekins and put aside. Beat the egg yolks, sugar and beat the matcha together in a pot until it gets thicker and creamy. Put in the cream while shaking it smoothly to mix it well.
- Keep ramekins in a standing position within a roasting tin and add in warm water until it reaches halfway on top of sides. Put the custard combination into the ramekins and then blueberries will swim to the top level.
- Start baking in the oven for approximately 40 mins or until you can see it has set. Finally, remove from tin and let it cool before chilling for at least three hours, or overnight for the most flavour.
- Splash the remaining sugar equally on top of each tin. Also, melt the sugar in a way that it takes an even creamy shape.