White Chocolate Matcha Crème Brûlée
Luxuriously smooth and creamy crème brûlée infused with the richness white chocolate and the subtle umami flavor of matcha!
Ingredients
- 2 cups heavy cream, divided
- 1 Tablespoon matcha powder*
- 5 ounces white chocolate, finely chopped
- 5 egg yolks
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 6-7 teaspoons granulated sugar, for caramelizing
Instructions
- Preheat the oven to 300ºF. Lay a kitchen towel along the bottom of a large roasting pan. Place six 4-5 ounce ramekins on top of the towel; set aside.
- In a small bowl, combine 2 tablespoons of the heavy cream with the matcha powder until completely smooth. Stir this mixture into the rest of the heavy cream in a medium saucepan and cook over medium heat until it starts to simmer. Remove from heat and add the chocolate. Allow the hot cream to soften the chocolate for a few minutes, then stir until smooth. If you still see unmelted pieces of chocolate, return saucepan to stove, heating and stirring on low until completely melted.
- In a large bowl, whisk the egg yolks, 2 Tablespoons sugar, vanilla and salt together until smooth and combined. Gradually add the warm cream mixture, by whisking in about a half cup. Whisk in another half cup, then finally pour the rest of the cream in, stirring until smooth. Pour mixture through a fine mesh sieve to remove any lumps that might have formed.
- Divide custard evenly among the six ramekins, then set the pan on the oven rack. Carefully pour enough hot water into the pan to come about halfway up the sides of the ramekins. Bake for 33-38 minutes, or until the edges are set, and the centers jiggle when you gently shake the pan.
- Transfer ramekins to a wire rack and allow to cool to room temperature, about 2 hours. Place ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard.** Use a small kitchen torch to caramelize the tops. Enjoy!
Notes
*If you prefer a stronger matcha flavor, add another teaspoon of matcha powder.
**Make sure that you cover the ENTIRE surface of the custard with sugar. Otherwise, the direct heat will curdle any custard that’s exposed.
***BROILER METHOD: If you don’t have a kitchen torch, you can always use the broiler. After sprinkling the custards with sugar, just place them on a baking sheet on an oven rack directly under the broiler. Broil on high until caramelized, and keep a CLOSE eye on it.