INGREDIENTS

• • 2 egg yolks at room temperature
• • ¼ cup (40g) sugar
• • 1 cup plus 1 Tbsp heavy cream
• • 2 Tbsp Aiya Culinary Grade Matcha
• • ¼ tsp salt
• • 1 tsp vanilla extract
• • 3 Tbsp sugar for the sugar topping

DIRECTIONS

• 1. Preheat your oven to 325°F.
• 2. First, in a bowl, beat the egg yolks and sugar together until evenly combined.
• 3. Then, in a medium saucepan, add heavy cream, Matcha, salt, and vanilla extract. Heat on medium heat until the mixture starts simmering.
• 4. Take a ½ cup of the heavy cream mixture and slowly pour it into the egg yolk mixture. Make sure you do this slowly so the egg yolks don’t scramble.
• 5. Then, pour egg yolk mixture back into the rest of the heavy cream.
• 6. Take a sieve and strain the mixture so that it’s as smooth as possible. This will help with the creaminess.
• 7. Pour the mixture evenly into each of the ramekins.
• 8. Prepare a water bath for the ramekins. I used a cookie sheet that I filled with water and placed that into the oven. Then I placed the ramekins into the water bath.
• 9. Bake for 30 minutes or until the crème brûlée is just a little jiggly in the middle.
• 10. Cool until it reaches room temperature and then refrigerate for at least an hour.
• 11. Then, for each ramekin, sprinkle 1 Tbsp of sugar evenly onto the surface. Take a kitchen blow torch and torch the sugar until brown. Wait until the sugar topping cools and you’re done!