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.