Ingredients
Custard Base
- 2½ cups heavy cream (divided)
- 4 teaspoons culinary grade matcha powder
- 4 large egg yolks
- 5 tablespoons granulated sugar (plus additional for caramelizing)
Instructions
- Preheat the oven: Preheat your oven to 300°F (150°C) and prepare a container with hot water for a water bath.
- Heat the heavy cream: Pour 2 cups of the heavy cream into a saucepan.
- Incorporate matcha: In the remaining ½ cup of heavy cream, whisk in the 4 teaspoons of matcha powder using a matcha whisk or milk frother until completely smooth and lump-free. Add this matcha cream back into the saucepan with the 2 cups of cream and stir to combine.
- Scald the cream: Heat the combined cream over medium heat, stirring frequently, until tiny bubbles appear just below boiling point (scalding). Remove from heat immediately to avoid boiling or scorching.
- Check for clumps: If you see any matcha clumps, whisk the hot cream a couple more times until smooth.
- Prepare custard mixture: In a heatproof bowl, whisk together the 4 large egg yolks and 5 tablespoons granulated sugar until smooth and pale.
- Temper the eggs: Slowly add the hot cream mixture a little at a time into the egg yolk mixture, whisking constantly. This prevents the eggs from scrambling by gradually increasing their temperature.
- Strain the custard (optional): Pour the custard mixture through a fine mesh strainer into a container with a spout to remove any lumps or cooked egg bits, ensuring a silky smooth texture.
- Prepare ramekins for baking: Place four 8-ounce ramekins inside a baking pan with at least 2-inch tall sides.
- Fill ramekins and add water bath: Pour the strained custard evenly into the ramekins. Carefully pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. Avoid splashing water into the custard.
- Bake: Bake the custards for 30 minutes, or until they are set but still slightly wobbly in the center when gently shaken.
- Cool and chill: Remove the ramekins from the water bath and oven. Allow them to cool to room temperature, then cover and refrigerate for at least 2 hours or overnight to fully set.
- Prepare for serving: About 3 to 5 minutes before serving, remove the custards from the fridge and let them come to room temperature slightly.
- Caramelize sugar topping: Sprinkle about 1 tablespoon granulated sugar evenly over the surface of each custard and shake to cover thoroughly, discarding any excess sugar.
- Brûlée the sugar: Using a kitchen torch, carefully caramelize the sugar until it turns a rich caramel color and forms a crispy crust.
- Serve: Allow the sugar crust to cool and harden for a minute. Optionally, serve with fresh berries and garnish with mint leaves for visual appeal and flavor contrast.
Notes
- Use culinary grade matcha for the best flavor and smooth texture.
- Do not boil the cream—scalding is sufficient to release flavors and gently heat the mixture.
- Tempering the eggs slowly is crucial to avoid scrambled eggs in your custard.
- The water bath helps cook the custard evenly and gently, preventing curdling or cracking.
- Make sure no water splashes into the custard to keep it creamy and set properly.
- Cover the custards while chilling to prevent them from absorbing refrigerator odors.
- If you don’t have a kitchen torch, you can place the ramekins under a broiler briefly to caramelize the sugar, but watch closely to avoid burning.
- Let the custards sit a few minutes after torching so the sugar crust hardens before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
