Matcha Crème Brûlée
(recipe adapted from Cooking with Dog)
Ingredients: 100ml Heavy Cream
80ml Milk
2 tbsp Sugar
1 Tbsp Matcha powder, sifted
2 Egg Yolks
Sugar for torching
Method:
1. Put matcha powder, milk & cream into a saucepan over low heat. Whisk till combined.
2. In a medium bowl, whisk egg yolks & sugar together till combined. Pour in the milk mixture from (1) slowly & whisk continuously till combined. Then, strained the egg mixture.
3. Pour mixture into prepared ramekins. Steam baked in a preheated oven @ 140C for 20mins.
4. Cool the custards after baked. Chill for at least 4hrs. To serve, sprinkle some sugar over the custards & use a blowtorch to caramelize the sugar till golden brown.
