Did you know that Creme Brulee that we know today is not a traditional French dessert?
While in history there are plenty of “burnt cream” recipes, early French versions actually had a separate disk of caramel placed on top of the dish, rather than having sugar burnt onto it.
The Creme Brulee that most of us know was first popularized in NYC in the 1980s by the legendary restaurant Le Cirque. And even then, the chef drew inspirations from a traditional Spanish dessert called Crema Catalana.
Being an American invention, it’s no wonder that we see so many variations of Creme Brulee out there!
Here’s a very simple, yet exotic one that uses our Organic Matcha.
Matcha Creme Brulee
Makes four ramekins
- Preheat oven to 325.
- Place four small ramekins in a large roasting pan and fill the pan so that the water comes three quarters of the way up to the sides of the ramekins. This will allow the eggs to cook evenly. Remove ramekins and place the pan in the oven.
- Combine all the ingredients but the eggs and sugar in a sauce pot and bring to a simmer. Remove from heat.
- In a large bowl, whisk up eggs and sugar vigorously.
- Pour in the milk mixture slowly while whisking, and temper. Strain, then distribute into ramekins.
- Bake until just set, approximately 25 to 30 minutes. You can test for doneness by jiggly the pan a bit. If the center of the ramekin ripples instead of jiggling, it needs to cook a little more.
- Cool, then refrigerate at least 6 hours before serving so that the eggs can settle.
- To brulee the top, top each custard with sugar, just enough to coast surface. Pour off the excess, then torch until the sugar melts and burns. Make sure to do this with a cool custard, otherwise, the sugar will not harden to create the delicate crust.