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Export 5 ingredients for grocery delivery
Step 1
Let’s combine the cream mixture. Pour the milk into a pot. And add the heavy cream. Sieve the matcha green tea powder into the pot.
Step 2
Dissolve the matcha thoroughly with a balloon whisk. Then, press the remaining lumps of matcha through the fine mesh strainer to help dissolve evenly.
Step 3
Next, break the 2 egg yolks and add the sugar. Beat the egg mixture thoroughly with a balloon whisk.
Step 4
Add the mixture to the pot.
Step 5
Turn on the burner to slightly thicken the egg mixture. Heat the mixture on low heat and stir continuously. Matcha powder easily settles while baking. Giving the egg mixture a slightly thick consistency will help keep the matcha from settling.
Step 6
Strain the egg mixture through the mesh strainer. This will help to create a very smooth texture.
Step 7
Place 4 ramekins in a deep cake pan and pour in the mixture while stirring.
Step 8
Let’s bake the custard mixture. Preheat the oven to 140°C (284°F) and place the cake pan into it. Then, pour hot water into the pan until the ramekins are about halfway submerged. Remove 1 of the ramekins beforehand so that you can easily pour in the hot water.
Step 9
Bake at 140°C (284°F) for about 20~25 minutes until the custard base is set.
Step 10
Now, it is ready. Remove the ramekins and place them onto a cooling rack. Let them sit to cool and then thoroughly chill the creme brulee in the fridge.
Step 11
Let’s make the caramel layer on top. Place the ramekin on a tray and sprinkle the sugar on top. Using a blow torch, caramelize the sugar evenly.
Step 12
Chill the creme brulee in the fridge for about 10 minutes to give the caramel a crisp and crunchy texture.
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