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Author Notes: People often mourn the fact that they can't make creme brulee at home--let alone use a torch because you know, a torch can be scary for some! So here's the remedy for your creme brulee cravings without the need for a torch, making it easy to impress your guests in just a few steps. —Ellie Betzen
- 1 1/2 cups whipping cream
- 1 tablespoon culinary matcha powder
- 4 large egg yolks
- pinches of salt
- 2 tablespoons white sugar
- enough water for bain-marie
- some matcha powder for sprinkling atop
- Preheat oven to 375 F degrees. Heat whipping cream in a medium sauce pan on low-medium heat for 2 minutes. Sift matcha powder slowly into the cream and whisk thoroughly, breaking matcha lumps. Heat while stirring for about 2 more minutes until it lightly simmers. Turn off heat. Set aside.
- Break egg yolks and whisk thoroughly in a small bowl. Add 2 tbsp sugar, salt, and whisk a bit more. Pour the mixture into the cream-matcha mixture, mix until well incorporated over low heat for about 1 minute so it's smooth and velvety. Pour into ramekins or small baking cups (I used aluminum this time). Fill a large baking pan or cookie sheet with enough water to cover half of the ramekin bowl (or small aluminum pan), carefully place the ramekins in the water, and bake approximately 22-25 minutes. Custard should be lightly firm, but still jiggly like jello when moved. Cool for about 30 minutes.
- Turn on broiler. Sprinkle 2 tbsp sugar throughout the top of each custard and broil for about 4 minutes or until caramel top is golden brown and "glass-like". Note that when it cools down it will display a better glass-like texture. Cool in fridge for about 10-15 minutes and sprinkle with matcha powder before serving! Also top with ice cream if that's your thing.