Recipe by kake, Premium Member © 2009 Sarah Phillips CraftyBaking.com
Creme Brulee and photo by kake © Sarah Phillips
Kake Says: I tweaked the Pumpkin Creme Brulee Recipe. Instead of adding pumpkin puree I added Maccha (Matcha). Maccha is powdered green tea. Since my maccha was sitting in the refrigerator for quite a while,
I though it might of lost its flavor so I add 2 tablespoons. You can try 1 tablespoon instead if you like light flavor of Maccha.
CUSTARD RECIPE HELP
1 1/2 cups heavy cream
1/2 cup milk, whole or 2%
4 large egg yolks
1/4 cup granulated sugar
1 to 2 tablespoons Maccha (Matcha) powder
4 tablespoons boiling water
1/3 cup coarse sugar or raw sugar
Position an oven shelf to the middle of the oven. Preheat the oven to 300 degrees F.
Dissolve maccha powder with double the amount of boiling water. let it aside.
In a medium saucepan, heat the cream, milk, over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks, maccha with the granulated sugar.
Whisking constantly, gradually pour in the hot cream mixture. strain the mixture. Pour the mixture into ovenproof ramekins and arrange in a hot waterbath.
Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
Place the six 4oz size ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
Creme Brulee must be kept refrigerated where it will keep for about 3 days or more. It does not freeze well.