Matcha Monday Recipe: Matcha SCREAM Brulee
Who's ready for Halloween?
Matcha is a perfect ingredient to use for a plethora of Halloween-inspired recipes. Matcha imparts a naturally green hue to use in place of artificial green food coloring. Your monster, zombie, and Frankenstein dessert creations will be chalk full of matcha's benefits and antioxidants!
Impress your family, friends, and coworkers with this deliciously rich Matcha SCREAM Brulee recipe - the Zombie's hand protruding out of the creme brulee is a nice touch. Feel free to get creative with decorating by adding fake blood, candy spider webs, etc.
- 5 egg yolks
- 1/2 c sugar
- 2 c heavy whipping cream
- 1 tbs Culinary Grade Matcha powder
- 1 tsp vanilla extract
- 2 c of hot water
- Zombie hands
- Preheat your oven to 325 degrees F.
- Separate your egg yolks from the egg whites and place them into a medium sized bowl. Set aside.
- Add the cream to a small sauce pan over low-medium heat for approximately 3-4 minutes.
- Use whisk to break your egg yolks. Mix in the sugar and whisk until the mixture is smooth. Set aside.
- Add vanilla to your cream. Turn off the heat before the cream begins to simmer - be sure not to overheat your cream. Sift matcha powder into the cream and whisk for 1-2 minutes to incorporate the matcha completely. Keep whisking until you break up the matcha clumps. Note: sifting is important to avoid having large clumps of matcha in your dessert.
- Temper your egg and sugar mixture by adding a few small scoops of the heated cream mixture. Stir a few times. Add 1/4 cup of the cream into the egg mixture and mix to incorporate. Repeat this step until you've added all of your cream into your egg mixture. Continue mixing until your batter is smooth.
- Ladle the creme brulee mixture into 4 ramekins and place them in a 9x9 baking dish. Pour the hot water into the bottom of the baking dish. Be sure not to accidentally pour hot water into the ramekins.
- Bake for 30-40 minutes.
- Take the creme brulee out at the 30 minute mark to check if it's done. It should jiggle a little bit in the middle. If it jiggles a lot, leave it in for 1-2 more minutes before checking again.
- Cool for 2 hours at room temperature. Place the ramekins in your fridge to cool for a few more hours or overnight.
- Add a thin layer of sugar over the top of each Creme Brulee. Use a torch to melt the sugar and create a solid layer over the top.
- If you don't have a torch, you can also put it in broiler to achieve the same result. If you're going this route, turn your oven on to the broiler setting and allow the oven to heat up for a few minutes. Place ramekins on the top rack (closest to the broiler) and broil for 3-6 minutes, check on your creme brulee periodically as it's broiling. Remove from the oven once the top has reached the desired caramelization level. Place ramekins back in your fridge to cool off for 30-40 minutes before serving.
- Add your zombie hands! Use a small spoon to make a tiny crack in the center of your ramekin. Place zombie hand in the crack.
- Serve & enjoy!