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I first had green tea creme brulee at a local Japanese restaurant and thought it was a genius idea. I love green tea, and always have matcha powder on hand, so tadaaaa…..


ooooohhhhhhhhh……

I think this recipe is a keeper. I basically used Alton Brown’s creme brulee recipe and added a tablespoon of matcha powder into the heavy cream. It came out creamy and full of green tea flavor. Next time I might try a lavender infused creme brulee.


The recipe called for 1 vanilla bean, but I wanted to try out the vanilla bean paste that I bought recently. It’s like a syrup that has a bunch of vanilla seeds in it….it smells so good.


You can find this on amazon, but they are a bit pricey. 4 oz for around $10. 1 tbsp of paste = 1 tbsp vanilla extract = 1 vanilla bean. I’m excited to make vanilla cupcakes with this!!


The recipe said it serves 6 servings, but it was the perfect amount for 4 of my ramekins. Skim off the foam before baking it, or else the texture on top will be a bit weird.

Vanilla Green Tea Creme Brulee:

Creme brulee recipe fromĀ Alton Brown

1 quart heavy cream
1 vanilla bean, split and scraped (I used one tbsp of vanilla bean paste)
1 tbsp matcha powder
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

1. Preheat the oven to 325 degrees F.

2. In a medium saucepan, combine heavy cream, matcha powder and vanilla bean seeds and whisk over medium high heat boil until bubbles begin to form around the edges. If using vanilla bean, remove from heat and let sit for 15 minutes so the vanilla flavor can infuse into the cream. If using vanilla extract or vanilla bean paste, just turn off heat. You might want to strain the mixture because sometimes chunks of green tea powder will remain.

3. In a medium bowl, whisk together 1/2 cup sugar and egg yolks until thick and pale in color.

4. Begin adding the cream a little at a time while whisking continuously until all the cream is incorporated.

5. Place ramekins in a steep pan and pour enough hot (not boiling!) water into the pan until it comes halfway up to the side of the ramekins.

6. Bake 40-45 minutes, or until the creme brulee still trembles in the center when jiggled.

7. Remove ramekins from pan and refrigerate for at least 2 hours. Creme brulee usually takes 24 hours to fully set.

8. Add and torch sugar just before serving. Add 1 tablespoon of sugar to each ramekin and use a kitchen torch to melt the sugar. Allow creme brulee to sit for at least 5 minutes before serving.

Yay. Another recipe crossed off my bucketlist. Bon appetite!

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