Green Tea Creme Brûlée

Green Tea Creme Brûlée

Recipe: Serves 6

Creme Brule:

3 Egg yolks
1/2 cup Sugar + extra for crust
2 cup 35% Cream
1 tbls Macha Powder

Sesame Seed Brittle:

1/2 cup Sugar
1/4 cup Water
1/4 cup Black & White Sesame seeds
1/2 tsp Baking soda
1 tbls Butter
3 tbls of Candied Ginger - Chopped

Creme Brûlée:

Preheat your oven to 325. If you have a steam oven, preheat it to full steam. If you can set the temperature to 180.

Start by placing the cream in a small pot. Cook over medium heat until you see small bubbles rise around the edges. Do NOT boil or simmer the cream; we are looking to gently heat the cream without much action. When the cream has heated, remove from heat and add the matcha powder. Stir in the matcha powder using a whisk. Whisk until fully incorporated and let sit. In the mean time, separate 3 egg yolks from the whites and place in a bowl. Add sugar and whisk together. When fully incorporated, use a ladle to temper the egg yolks. This is done by adding small increments of the hot cream to the egg mixture while constantly whisking the yolks. When all the cream has been added, strain the mixture through a fine strainer.

Gather your ramekins and place in a baking tray. Pour mixture into each ramekin, filling each 4/5. Add hot water to the baking tray so that the ramekins sit in a water bath. Place a sheet of tin foil over top and loosely tighten around the entire baking tray. Place in the oven for 30 minutes and check. To check, lift off the tin foil and gently shake the ramekin. If the outside is set and the middle jiggles, they are done. If they haven't set after the initial 30 minutes, place back in the oven and cover for 10-15 more minutes. Remove the ramekins from the bath and let stand for 10-15 minutes at room temperature. When they have cooled, place in the fridge and leave for 2-24 hours before serving.

To Brûlée you will need a torch. Add a teaspoon of sugar to the ramekin and rotate the ramekin so that the entire surface is cover in sugar. Start the torch and begin burning the sugar. Be very carful not to burn yourself. Continue to rotate the creme brûlée as you burn the sugar. When you see the sugar start to turn golden brown, remove from the heat and allow to cool.

To make the brittle first line a baking sheet with parchment paper and put aside. Place the measured amount of sugar in a small saucepan along with a touch of water. Place on the stovetop and cook over medium heat. Allow the sugar to dissolve and start to caramelize. When the sugar has turned golden brown, add the sesame seeds and cook for another minute. Remove from heat and stir in baking soda and butter right away. Using a silicone spatula remove contents onto the baking sheet and spread out. Allow the mixture to fully cool. When cooled, break into pieces and garnish creme brûlée.