Fun fact about Danni..I am not really a dessert person. I would pass on the sweets for a salty chip any day. Although if that dessert happens to be Creme Brulee, then bring it on. So as St. Patrick’s Day approaches, I was trying to think of a green food, that I would love with out the green food colouring. So why not a Matcha Creme Brulee dessert. Yum!
You would really be surprised at how easy this dessert is to make. With a name like ‘Creme Brulee’ (in my french accent), you would think it is difficult, but not so.
Lets Talk about Matcha
Why did I pick matcha for my green coloured dessert?. Well first I have an aversion to green food colouring..Second, matcha green tea powder is not just for tea. Adding it to recipes is actually very common and there is a health component to it. Yes here comes the health benefits of Matcha. If a food can be delicious and healthy, I am all for it!
- High in antioxidants – 137 times more then green tea
- Enhances mood and lowers stress
- Boosts your immune system
- Stimulates metabolism – helps your body burn calories 4x faster
- Detoxifies – high levels of chlorophyll help to eliminate chemicals from the body
- Anti-aging – reduces inflammation and oxidation to help you look and feel younger
Doesn’t that just make you want to eat dessert more often if it is a matcha creme brulee dessert?
This dessert was a big hit in my house. The bitterness of the matcha helps to curb the overall sweetness of the brulee so that it isn’t to sweet.
Matcha Creme Brulee
5 egg yolks
1/2 cup cane sugar
2 cups whole cream
1 tbsp Matcha powder
1 tsp vanilla
Preheat oven to 325 F
Separate the egg yolks from the whites and reserve whites for another recipe or egg white omelette. Place the yolks in a bowl. Add the sugar and whisk until smooth. I did this in my stand up mixer. Set aside.
In a saucepan, add the cream and place on medium heat. Gradually sift in the matcha powder and whisk quickly dissolving the powder. Be careful not to over heat the cream. Once heated through, remove from the heat and add the vanilla.
Add about 4 tbsps of the cream to the egg mixture and whisk it to temper** the egg mixture so that it does not cook when adding the full heated cream. Then continue to add the rest of the cream to the mixture.
Once incorporated, pour the liquid into 4 oven safe ramekins. Place the ramekins into a 9×9 baking dish and pour the hot water into the dish until the water level reaches about the top 3/4 of the ramekins.
Bake for 30-40 minutes checking at the 30 minute mark. If the creme brulee is still quite jiggly in the middle, put back in for a few minutes. You want it to move a bit but not too much.
Once cooked, let sit a room temperature for an hour and them place in the fridge for a minimum of 2 hours. You can make a day ahead as well and then brulee just before you need it.
To brulee: sprinkle the top with cane sugar and then using a kitchen torch or the broiler, melt the sugar until just slightly brown.
Cool and Enjoy!!
**temper is to gradually bring up the heat of one mixture to the other. And is this case you want to temper the egg so that when adding the hot cream, you do not cook the egg**
If you are looking for another green treat for St. Patricks Day, check out our Copycat Clean Shamrock Shake here. I mean who doesn’t want one of those?!
Happy St. Patrick’s Day. Let us know your favourite green treat for St. Patrick’s Day below..May the luck of the Irish be with you!!
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