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White Chocolate Matcha Crème Brûlée Recipe

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This White Chocolate Matcha Crème Brûlée combines the creamy richness of traditional crème brûlée with the unique, earthy flavor of matcha green tea and the smooth sweetness of white chocolate. Baked to perfection and topped with a caramelized sugar crust, this elegant dessert is perfect for special occasions or a luxurious treat.

Ingredients

Custard

  • 2 cups heavy cream, divided
  • 1 tablespoon matcha powder
  • 5 ounces white chocolate, finely chopped
  • 5 egg yolks
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

For Caramelizing

  • 6-7 teaspoons granulated sugar

Instructions

  1. Preheat Oven and Prepare Ramekins: Preheat your oven to 300ºF (150ºC). Lay a kitchen towel along the bottom of a large roasting pan to stabilize the ramekins, then place six 4-5 ounce ramekins evenly spaced on top of the towel and set aside.
  2. Make Matcha Cream Mixture: In a small bowl, combine 2 tablespoons of the heavy cream with the matcha powder, whisking until completely smooth. Stir this vibrant matcha mixture into the remaining 1 ¾ cups of heavy cream in a medium saucepan. Heat the cream over medium heat until it just starts to simmer, then remove from the heat.
  3. Melt White Chocolate: Add the finely chopped white chocolate to the hot cream. Let it sit for a few minutes to soften, then stir gently until the mixture is smooth and fully melted. If any pieces remain unmelted, return the pan to low heat and stir until completely melted, being careful not to overheat.
  4. Prepare Custard Base: In a large mixing bowl, whisk together the egg yolks, 2 tablespoons granulated sugar, vanilla extract, and salt until smooth and uniform. Gradually temper the egg mixture by slowly whisking in half a cup of the warm matcha cream mixture. Repeat with another half cup, then pour in the rest, whisking continuously to create a silky custard.
  5. Strain Custard: Pour the custard mixture through a fine mesh sieve into a clean bowl or pitcher to remove any lumps or cooked egg bits, ensuring a silky smooth texture.
  6. Fill Ramekins & Bake in Water Bath: Evenly divide the custard among the prepared ramekins. Place the roasting pan with ramekins on the oven rack, and carefully pour enough hot water into the pan so it comes halfway up the sides of the ramekins for a gentle, even bake. Bake for 33-38 minutes until the custard edges are set but the centers gently jiggle when shaken.
  7. Cool and Chill Custard: Remove the ramekins from the water bath and transfer them to a wire rack to cool to room temperature for about 2 hours. Cover each ramekin tightly with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
  8. Caramelize Sugar Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each chilled custard. Using a small kitchen torch, carefully caramelize the sugar until it forms a thin, crisp golden crust. Let the topping harden for a minute, then serve immediately and enjoy the harmonious blend of creamy, sweet, and matcha flavors.

Notes

  • Make sure to whisk the matcha with cream first to avoid lumps and ensure even distribution of flavor.
  • Be careful when tempering the eggs with hot cream to prevent scrambling.
  • Your water bath should be hot but not boiling to maintain gentle heat during baking.
  • If you don’t have a kitchen torch, you can broil the sugar-topped custards on high for 1-2 minutes, watching carefully to avoid burning.
  • For best flavor, prepare the crème brûlée a day ahead to allow full flavor development and proper chilling.

Find it online: https://recipethrive.com/white-chocolate-matcha-creme-brulee-recipe/