Crispy Matcha Crème Brûlée: The Simple Recipe for Connoisseurs

Hardly any sound in the culinary world triggers as much anticipation as the soft crack when a spoon breaks through the caramelized sugar layer of a perfect Crème Brûlée. Beneath it lies a cool, velvety cream that melts on the tongue. But at Matcharonin, we give this French classic a modern, Japanese twist.

Imagine: The rich sweetness of vanilla cream meets the elegant, slightly tart note of the finest Matcha. The result is a dessert that not only captivates visually with its vibrant green but also bridges the gap between East and West in terms of taste. Many home cooks shy away from making it, fearing curdled eggs or a runny consistency. But we promise you: With a few simple rules and the right Matcha, you can easily master this high-end dessert in your own kitchen.

Why Matcha and Vanilla are the perfect duo

In patisserie, everything revolves around balance. A classic Crème Brûlée is delightful but can quickly feel very heavy due to the high fat and sugar content. This is where our Premium Ceremonial Grade Matcha comes into play. The fine bitter notes and deep umami of the green tea cut through the sweetness of the cream, giving the dessert incredible depth and complexity.

Similar to our creamy Matcha Panna Cotta, adding tea provides a lighter mouthfeel. But be careful: The quality of the Matcha is crucial here. For a dessert consisting essentially of dairy products and tea, you should never reach for cooking Matcha. This is often too bitter and has a brownish color. Only with Ceremonial Grade Matcha will you achieve the vibrant green color and floral aroma without the dessert tasting "grassy".

A nice side effect: While you enjoy this decadent dessert, you benefit incidentally from the health benefits of Matcha, such as the high antioxidant content. It is the small, "healthy" bonus in your sweet indulgence.

The art of the perfect cream: Tips for preparation

Before we get to the recipe, it is important to understand the technique. A Crème Brûlée is technically a "custard" – a mixture of liquid (cream/milk) and egg yolk that is thickened by gentle heat. If you are interested in the basics of custard preparation, it is worth taking a look at the chemical processes. The goal is a texture that is just firm enough to stand on the spoon but melts immediately in the mouth.

Here are the three golden rules for success:

• Tempering: Never pour boiling hot cream directly onto the egg yolks. The eggs would curdle immediately (scrambled egg effect). Instead, add the hot liquid sip by sip to the eggs while stirring constantly to slowly equalize the temperature.
• The Water Bath (Bain-Marie): This is non-negotiable. The water bath protects the cream from direct oven heat and ensures it cooks evenly and slowly. Without a water bath, the edges of the cream will become hard while the center remains liquid.
• Patience when cooling: A warm Crème Brûlée is basically just a sweet soup. The firmness only develops through complete cooling in the refrigerator (at least 4 hours).

If you master this technique, you are ready for more French classics with a Matcha twist, such as our wafer-thin Matcha Crêpes.

Step-by-Step Recipe

This recipe yields 4 portions (in classic ramekins).

Ingredients

• 400 ml Heavy cream
• 100 ml Whole milk
• 5 Egg yolks (Size M)
• 70 g White sugar (for the cream)
• 1 tbsp Matcharonin Ceremonial Grade Matcha (sifted)
• 1 Vanilla bean (seeds scraped out) or 1 tsp high-quality vanilla paste
• A pinch of salt
• Approx. 4-6 tbsp Brown cane sugar (for caramelizing)

Preparation

1. Preparation: Preheat the oven to 150°C (300°F) (top/bottom heat). Place four ovenproof molds (ramekins) in a deep baking dish or roasting pan. Boil approx. 1 liter of water in a kettle.
2. Heat cream mixture: Put the cream, milk, salt, and the scraped seeds of the vanilla bean (including the pod itself) into a saucepan. Heat the mixture over medium heat until it almost boils (small bubbles at the edge), but do not let it boil vigorously. Remove the pot from the stove, remove the vanilla pod, and let it steep for 5 minutes.
3. Egg-Matcha mixture: While the cream is steeping, beat the egg yolks with the white sugar in a bowl until light and creamy. Sift the Matcha over the egg mass and stir it in gently until no lumps are visible and the mass has an even green color.
4. Combination: Now, while stirring constantly with a whisk, pour the hot cream mixture in a very thin stream into the egg-Matcha mixture. Stir slowly so as not to incorporate too much air (air bubbles disturb the smooth surface).
5. Straining: Pour the finished mixture through a fine sieve to remove any Matcha lumps or egg strands. This guarantees the silky mouthfeel.
6. Baking: Distribute the cream into the ramekins. Carefully pour the boiling water into the baking dish so that the ramekins stand about halfway to two-thirds in the water. Make sure no water splashes into the cream! Bake the cream for approx. 30–40 minutes. The cream is ready when it is firm at the edge but still wobbles in the middle like Jell-O ("Jiggle Test").
7. Cooling: Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Then place them in the refrigerator for at least 4 hours (preferably overnight).

The secret of the caramelized crust

Shortly before serving comes the magical moment. Take the cold ramekins out of the refrigerator. Carefully dab off any condensation with a paper towel. Sprinkle each cream evenly with a thin layer of brown cane sugar. White sugar works too, but brown sugar often caramelizes more aromatically and gives a nicer color.

Now use a kitchen torch (Bunsen burner) to melt the sugar. Do not hold the flame too close to the sugar and move it constantly so that nothing burns. The sugar should bubble and solidify into an amber, glass-like layer. Let the crust cool for about a minute so it becomes hard and crispy ("Snap").

If you have egg yolks left over and are looking for another cool refreshment, we recommend our recipe for creamy Matcha ice cream without an ice cream maker – a wonderful alternative for hot days.

Frequently Asked Questions

Can I make Crème Brûlée without a torch?

Yes, that is possible, although somewhat more difficult to control. Preheat the grill function (broiler) of your oven to the highest setting. Place the ramekins sprinkled with sugar on the top rack, as close as possible to the heating elements. Leave the door slightly ajar and watch the sugar closely – it can switch from "perfect" to "burnt" within seconds. Usually, this takes 1–3 minutes. However, the cream gets a bit warmer with this method than with the torch method.

Why didn't my cream set?

If the cream is still liquid after cooling, it was probably baked for too short a time or not cooled long enough. The "Jell-O effect" in the oven is deceptive – the mass firms up significantly while cooling. If it was still completely liquid like milk in the oven, it needs more time. If it was slightly wobbly but still liquid after 4 hours in the fridge, the oven time was too short. Ensure a constant 150°C (300°F).

Which Matcha should I use?

For this recipe, we strongly recommend our Ceremonial Grade Matcha. Since the cream is very delicate, the tart, often bitter notes of a cheap Culinary Grade Matcha would overpower the taste of the vanilla and cream. In addition, only the Ceremonial Grade ensures the appetizing, vibrant green color. Inferior Matcha can quickly look brownish-olive when combined with egg yolk and heat.

Can I prepare the dessert in advance?

Absolutely! Crème Brûlée is the perfect dinner party dessert. You can bake the cream (without the sugar layer) up to 2 days in advance and store it in the refrigerator. However, only cover the ramekins once they are completely cold to avoid condensation. The sugar layer, however, must only be caramelized immediately before serving, as the sugar otherwise draws moisture from the cream and becomes soft.

We hope this recipe inspires you to venture into the premier class of desserts. The combination of crispy crust, creamy filling, and the noble aroma of our Matcha is an experience for all senses. Treat yourself to this moment of pleasure or impress your guests with a homemade Matcha Crème Brûlée.

Want to get started right away? Visit matcharonin.ch to order our Premium Matcha for this recipe.