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Matcha Creme Brulee


..and the egg yolk saga continues. I wasn't kidding when I said I had tons of egg yolks leftover from my macaron trials. Naturally, the next thing to make after eclairs was creme brulee!
Y'all, ever since I learned how to make creme brulee-- and I use the word learned very loosely here since there are so few steps and they are all super easy!
But ever since I figured out how easy it was to make, it's my second favorite dessert to serve when I have guests. Lava cakes will always be the first.
Since matcha has been trending in bakeries and coffee shops all over the world, I put a twist on my classic creme brulee to make it matcha-flavored.

Be sure to pick up culinary grade matcha if you are going to make these; it is specifically designed for baking and has a slightly different flavor profile that goes better with these ingredients!
And as always, if you recreate one of my recipes, don't forget to tag me on social media!

Matcha Creme Brulee

Yield: 4 servings
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Ingredients:

3 egg yolks
1 teaspoon vanilla extract
2 cups heavy cream
2 teaspoons culinary grade matcha powder, sifted
1/4 cup granulated sugar, plus more for topping

Directions:

Preheat oven to 300 degrees F. Set a medium saucepan filled with water over heat to come to a boil.

In a medium-sized bowl, whisk together egg yolks and vanilla extract. Set aside.

In another saucepan, add heavy cream, matcha powder, and sugar. Whisk together well to combine, then set over medium-low heat. Heat for about 5 minutes, stirring continuously, making sure matcha dissolves.

Once mixture starts to simmer, remove from heat and carefully add to egg yolks, in small additions, whisking swiftly to incorporate.

Place four 6-ounce ramekins in a roasting pan. Distribute the custard mixture evenly between them. Then, pour the boiling water you preheated, into the pan, until it is halfway up the sides of the ramekins.

Very gently place pan into preheated oven and bake for 30 minutes; or until center of the custard is set but trembles slightly.

Remove ramekins from pan and let them cool down to room temperature on a wire rack. Refrigerate overnight.

Prior to serving, sprinkle about 1 tablespoon of granulated sugar over the surface of the custard. Use a kitchen torch to caramelize the sugar. Let sit for a few minutes, then serve. 

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