Matcha Creme Brulee

I never used to exercise until I started this blog but once you start eating out and baking as much as I do, the kilos pile on quite easily. Hence the need for exercise and to ease the guilt a little bit. The way I push myself to run is that I guilt trip myself and think about all those nasty things I ate – yep, that donut I had for lunch and those extra cookies I stuffed down afterwards. It’s probably not the healthiest mindset but hey it gets me off my lazy butt and forces me to run.

matcha creme brulee

Baking opened my eyes to what things goes into these delicious treats and kinda helped me guilt trip myself even more when I run. These matcha creme brulees gave me a kick in the butt but it was worth it because this recipe is gold. A crack into the caramelised caramel top into a light and smooth custard center that has that bittersweet matcha flavour. Do not be intimated to make these as it is simpler than you think – definitely worth it for those extra calories ;)

matcha creme brulee

Matcha Creme Brulee

Recipe adapted from Just One Cookbook

Serves 6


1½ cups thickened cream

1½ cup milk

1 tablespoon matcha

5 egg yolks

½ white sugar, plus 1 tsp for each ramekin



  1. Preheat oven to 150°C fan-forced
  2. Place cream, milk and matcha in a saucepan and heat over medium heat. Stir often with a hand whisk and wait till the mixture is very hot when you touch it but not boiling. Remove from heat and let it cool.
  3. Boil water in kettle.
  4. Place sugar and egg yolks in a bowl and using a hand whisk, whisk until the mixture is combined and becomes pale yellow.
  5. Temper the egg and sugar mixture with milk and cream, adding ½ cup of milk mixture, whisking vigorously. You don’t want to cook the egg by pouring the milk and cream in too fast.
  6. Strain the mixture through a sieve into another large bowl.
  7. Use a spoon to remove the pale foam sitting on top  and give it a stir. This will help make the surface smooth after baking.
  8. Place 6 ramekins in an ovenproof tray and divide liquid into the 6 ramekins.
  9. Carefully pour boiling water into the pan to come up halfway up the side of the ramekins.
  10. Bake until the brulee is set when shaken i.e. it’s very jiggly but it isn’t a liquid consistency. This will take 50-60 mins for a 5cm deep dish or 30-40 mins for shallow dishes.
  11. Remove the ramekins from the water bath and place on a cooling rack to cool to room temperature. If this is not done, condensation may happen after refrigeration.
  12. Refrigerate for 2 hours and up to 3 days. Remember to cover with glad wrap.
  13. When ready to serve, place 1 teaspoon of sugar on top of each ramekin and tap the side of the ramekin to evenly spread the sugar.
  14. Using a kitchen blowtorch, melt the sugar until it caramelizes evenly. Let creme brulee sit for at least 5 mins before serving.
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