recipe: Matcha Creme Caramel Brulee
A delicious dessert for matcha lovers! We used 2% milk for this version, but if you prefer a creamier version, fell free to substitute half of the milk for cream.
2/3 cup sugar
1/4 cup water
1 tablespoon matcha
1/4 cup sugar
2 cups 2% milk (or half milk, half cream for a richer custard)
3 lightly beaten eggs
Heat oven to 350 degrees.
1. First, make your caramel. Dissolve sugar in water, and boil until the mixture turns a rich mahogony brown. Careful not to burn! Note that this mixture is VERY hot and sticky. Handle with care. Pour immediately into ramekins and place ramekins into a large baking dish. (This recipe makes six servings)
2. Next, heat milk in a pot, and add sugar to dissolve.
3. Add matcha, and whisk over low heat until lump-free and a rich green colour. Around 20 minutes.
4. Lightly beat 3 eggs in a bowl. Add warm matcha milk in a thin stream while whisking to prevent eggs from cooking.
5. Ladle this custard into caramel-coated ramekins. Add water to the large baking dish to surround the ramekins to the halfway mark on the side.
6. Bake creme caramels for 40 minutes.
7. Remove from oven, chill in the fridge for a couple of hours (or overnight... these are a great make-ahead dessert option). To serve, you can run a knife around the outside of the custard and invert onto a dish (traditional method) or, leave them in the ramekins, sprinkle brown sugar on the top and flame the sugar with a torch (or under a broiler) to make brulees.