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April 05, 2011: Macha Creme Brulee

April 4, 2011


Here’s a delicious and unique Japanese-fusion dessert: crème brûlée made with Macha (Japanese powdered green tea.) This NOT Chef Saito’s recipe, this is mine. The next time I meet him I will get his corrections and make appropriate changes. I liked this recipe and so did guests. The cream and the tea combine for a delicious taste and the crunchy caramelized topping is wonderful!

Macha Crème Brûlée:

  • 2 Tblsp. Macha Tea
  • 1+1/2 C. Milk
  • 1+1/2C. Heavy Cream
  • 1 Tsp. Vanilla Extract
  • 1/2C. Sugar
  • 2 Whole Eggs+3 Egg Yolks
  • Topping Sugar: I used an equal amount of white sugar & brown sugar, ground fine

Add milk and cream to pot and under low-medium setting, heat milk/cream to warm. Whisk in Macha until it dissolves. While milk is warming, in a separate bowl, beat eggs and yolks together and add 1/2C. sugar and vanilla and beat again. Pour in warm milk/cream and beat. Mixture will be frothy. Let settle a bit and strain equally into Pyrex bowls. Put bowls in oven-proof pan and add water to the bottom of pan. Cover this pan with aluminum foil and bake in 325°F oven for about 40 minutes. Check center of brûlée with toothpick: when it comes out dry, brûlée is done. Cool brûlée immediately and cover and chill when brûlée cools to room temperature. Before serving, cover each brûlée with topping sugar and caramelize with butane torch (it’s fun to do this before guests, but please have a fire-safe environment to work in.)

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