1024 Recipes from 39 Countries with 347 Translations by 43 Translators in 16 Languages
Green Tea MATCHA Creme Brulee
Jp
Featured Recipe, Sep 19 2011
We love the combination of East and West - a classic French dessert with a Japanese twist!

The CookMap.com Team

How to Prepare

  1. Step 1

    Preheat oven to 300F. Prepare boil water for water bath.

    Preheat oven to 300F. Prepare boil water for water bath.

  2. Step 2

    Add Hot water slowly to Matcha Green Tea powder. and mix well.

    Add Hot water slowly to Matcha Green Tea powder. and mix well.

  3. Step 3

    our heavy cream and soy milk in a milk pan, and stir over low heat until it almost comes boil. Remove from the heat, set aside.

    our heavy cream and soy milk in a milk pan, and stir over low heat until it almost comes boil. Remove from the heat, set aside.

  4. Step 4

    In a bowl, Whisk together Egg yolks until it starts to thick, Add Green Tea mixture. and mix.

    In a bowl, Whisk together Egg yolks until it starts to thick, Add Green Tea mixture. and mix.

  5. Step 5

    Add Heavy cream mixture gradually into the egg yolk mixture. stirring continually and gently.

    Add Heavy cream mixture gradually into the egg yolk mixture. stirring continually and gently.

  6. Step 6

    Strain the mixture through a strainer, pour into 6 small ramekins. Bake in a water bath for 20 minutes.

    Strain the mixture through a strainer, pour into 6 small ramekins. Bake in a water bath for 20 minutes.

  7. Step 7

    Remove from the oven, and cool to room temperature. Refrigerate for 2 hours, or more.

    Remove from the oven, and cool to room temperature. Refrigerate for 2 hours, or more.

  8. Step 8

    Spread 1 tbsp granulated sugar on top for each 6 ramekins. Using a torch, Melt a sugar until the tops are caramelized. Be careful as not to burn. Cool to room temperature, Refrigerate for about 15 minutes.

    Spread 1 tbsp granulated sugar on top for each 6 ramekins. Using a torch, Melt a sugar until the tops are caramelized. Be careful as not to burn. Cool to room temperature, Refrigerate for about 15 minutes.

  9. Step 9

    Using a torch, Melt a sugar until the tops are caramelized. Be careful as not to burn. Cool to room temperature, Refrigerate for about 15 minutes.

    Using a torch, Melt a sugar until the tops are caramelized. Be careful as not to burn. Cool to room temperature, Refrigerate for about 15 minutes.

  10. Step 10

    Ready to eat!!! Yum! Yum!!!

    Ready to eat!!! Yum! Yum!!!

  11. Step 11

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Yongfook

    Yongfook I love the last picture in the Japanese-style bowl!

    almost 3 years ago
  • Adam Tait

    Adam Tait This is dangerous! I think I could eat this every night!
    Do you have any suggestions for caramelizing the sugar without a torch? I don't own one, so I'm looking for another way I can get the same effect. Preferably with common household items :-)

    almost 3 years ago
  • Da Washoku Kitchen

    Da Washoku Kitchen Thanks for the comment Yongfook,
    It's my daddy's handmade! He is a Japanese food chef, and He has a great attention to the tableware(*´∇`*)

    almost 3 years ago
  • Da Washoku Kitchen

    Da Washoku Kitchen Nice to meet you Adam,
    That's true! I really wanted to eat all of them, but I restrained myself(^∇^) Be careful!
    Anyway, I actually tried 2 ways for caramelizing. one is a Torch. and another is Spoon. If you have a disused spoon, heat a spoon over a flame, and press a spoon against sugar. It's like a spoon iron. I did it for yellow bowl creme brulee on top photo. I felt Spoon is better than torch. but,it's kind of dangerous.. Please do not burn yourself!!

    almost 3 years ago
  • Stella Tan

    Stella Tan how come the cream burlee i made so liquified!? help

    2 months ago
  • Da Washoku Kitchen

    Da Washoku Kitchen Maybe you can add 1 egg yolk. it should be work (*´∇`*)

    2 months ago
  • Stella Tan

    Stella Tan thanks for the reply. i will definitely try again soon! this is a awesome reciept

    about 1 month ago
  • Stella Tan

    Stella Tan if i put them into 3-4 ramekins, what's the temperature and time for it to be baked?

    about 1 month ago
  • Da Washoku Kitchen

    Da Washoku Kitchen Hmmm... Please try 5 minutes longer, if still looks not OK, then 5 minutes plus.

    about 1 month ago
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