Easy Matcha Crème Brûlée with Black Sesame Brittle
This Easy Matcha Crème Brûlée combines the rich, creamy texture of classic crème brûlée with earthy matcha flavors, topped with a caramelized sugar crust. The black sesame brittle adds a delightful nutty crunch, making this an elegant and unique dessert.
Equipment
- Mixing bowl
- Saucepan
- Whisk
- Ramekins
- Baking Dish
- Kitchen Torch
Ingredients
- 2 cups heavy cream
- 2 tsp matcha powder sifted
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 4 tsp granulated sugar for caramelized topping
- 1/4 cup black sesame seeds for brittle
- 1/4 cup honey for brittle
Instructions
- Preheat the oven to 325°F (160°C). Place four ramekins in a baking dish and set aside.
- In a saucepan over medium heat, combine the heavy cream and sifted matcha powder. Heat until steaming but not boiling. Remove from heat.
- In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
- Gradually pour the warm matcha cream into the egg mixture, whisking constantly to avoid curdling.
- Stir in the vanilla extract and strain the mixture through a fine-mesh sieve to remove any lumps.
- Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 35-40 minutes, or until the edges are set but the center is slightly jiggly.
- Remove from the oven and let the custards cool to room temperature, then refrigerate for at least 2 hours (or overnight) to set.
- Before serving, sprinkle 1 teaspoon of sugar over each custard and caramelize using a kitchen torch until golden brown and crisp.
- For the black sesame brittle, toast the black sesame seeds in a dry pan over medium heat for 2 minutes until fragrant.
- Drizzle honey into the pan and stir until the sesame seeds are well coated. Cook for another 2-3 minutes until thickened, then spread onto parchment paper and let cool until hardened.
- Break the sesame brittle into pieces and serve alongside the crème brûlée.
Notes
- Storage: The crème brûlée can be made a day ahead, but caramelize the sugar just before serving for the best texture.
- Alternative Sweetener: Substitute honey or maple syrup in the custard for a refined sugar-free version.
- Serving Suggestion: Garnish with fresh berries or edible flowers for an elegant touch.