Matcha Crème Brûlée With a Sugar Crust

The spoon breaks through the sugar first, then sinks into soft matcha custard. The base for four ramekins contains about 3 tsp (6 g) matcha; caramelize the crust just before serving. Allow at least 4 hours 35 minutes, including 3 hours in the refrigerator. If you don't have a kitchen torch, other matcha desserts include creams served without a burnt sugar crust.

• Preparation 25 minutes
• Baking 40 minutes
• Cooling 30 minutes
• Chilling at least 3 hours
• Total time at least 4 hours 35 minutes
• Servings 4 ramekins of about 1/2 cup (125 ml) each
• Tools an oven, a saucepan, two bowls, a whisk, a fine sieve, a pitcher, four 5 fl oz (150 ml) ramekins, a deep baking dish, a kettle, and a kitchen torch

We bake four small ramekins in a water bath rather than one large custard so they set evenly. The torch comes out only after chilling, while the custards are cold.

Ingredients for matcha crème brûlée

• about 1 1/4 cups (300 ml) heavy cream
• about 3 1/3 fl oz (100 ml) whole milk
• 4 egg yolks, about 2.8 oz (80 g)
• 2.3 oz (65 g) sugar for the custard
• about 3 tsp (6 g) matcha for the custard
• 1.1 oz (30 g) sugar for the crusts

How to bake matcha crème brûlée

1. Preheat the oven to 300°F (150°C) on a conventional setting.
2. Heat about 1 1/4 cups (300 ml) cream and about 3 1/3 fl oz (100 ml) milk in a saucepan until they begin to simmer.
3. Sift about 3 tsp (6 g) matcha into a small bowl.
4. Pour about 1 fl oz (30 ml) of the warm cream and milk mixture over the matcha.
5. Work the powder with a whisk until it forms a smooth paste.
6. Whisk the 4 egg yolks, about 2.8 oz (80 g), with 2.3 oz (65 g) sugar in a large bowl.
7. Slowly pour the remaining warm mixture over the yolks, stirring as you go.
8. Stir the matcha paste into the custard.
9. Strain the custard through a fine sieve into a pitcher.
10. Divide it among four 5 fl oz (150 ml) ramekins.
11. Place the ramekins in a deep baking dish.
12. Pour hot water into the dish until it reaches halfway up the ramekins.
13. Bake for 40 minutes, until the edges are set and the centers still wobble.
14. Remove the ramekins from the water bath.
15. Let them cool for 30 minutes at room temperature.
16. Refrigerate for at least 3 hours.
17. Spread 1.1 oz (30 g) sugar over the four cold custards, about 2 tsp (7.5 g) per ramekin.
18. Caramelize the sugar with a kitchen torch until the crust is amber and brittle.

Stop baking while the centers still wobble slightly. If the custard is runny even at the edges, extend the baking by 5 minutes at a time. Chilling finishes the set; torch the sugar only when you're ready to serve.

How do you get a brittle sugar crust?

Keep the ramekins cold. Spread a thin layer of sugar instead of leaving a pile in the center, then keep the torch moving. The crust hardens as it cools for a few moments.

Which matcha should go into the custard?

For this rich, sweet custard, we choose our Essence matcha for cooking: the caramelized sugar and cream take up more space than the nuances of a tea drunk on its own. Making a small paste with some of the warm cream prevents green clumps.

Our tip. Wipe condensation off the cold surface before adding the sugar. It will caramelize more evenly under the torch.

Allergens. This custard contains milk and eggs.