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Matcha Creme Brûlée
So you've had creme brûlée, but have you had Matcha Creme Brûlée?! Probably not- now all you matcha lovers out there get ready, because this recipe is going to blow your mind. Actually... any creme brûlée lover will enjoy this, the matcha is subtle enough to be tasted but not overpowering- the perfect balance. You ready? Grab your torches, get set, Brûlée!
1 Vanilla bean (split and de-seeded)
5 Egg yolks
MRM Matcha green Tea Powder 2 C Heavy Cream
½ C Granulated sugar (Try substituting for a coconut sugar as a variation)
Raspberries and fresh mint (optional)
Pre Heat the oven to 300F.
In a heavy based pan bring the cream, vanilla pod and seeds to a boil. Remove from heat.
Whisk in the
MRM Matcha powder and leave for 5 minutes to set. In a separate bowl (or mixer) mix the egg yolks and sugar together until fully combined. Add the warm Matcha infused vanilla cream to the egg mix and continue to mix until thoroughly combined.
Place 4 ramekins inside a deep roasting tray or dish. Pour warm water into the dish until it reaches half way up the ramekins.
Strain the brûlée mix through a fine sieve into a jug or measuring cup and pour the mixture into the ramekins.
Transfer to the oven and bake for 18-20 minutes or until the mix is just set. Let cool completely in the fridge.
To serve sprinkle some leftover sugar over the top of the brûlée and torch until caramelized, serve with fresh raspberries and mint.
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