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.

6 comments for “Matcha Creme Brulee

  1. October 21, 2016 at 12:16 am

    Thank you for this crême brûlee recipe, I adore it and I can’t wait to give it a try. I am such a fan of matcha, I am always happy to find new ways to use it be it in smoothies, desserts, latte… As for the exercices part, don’t tell me about it! I feel the exact same way since I moved to Adelaide. I mean one of the thing I enjoy the most about living abroad is to discover new flavours, dishes and cuisine so I often go to the restaurant or the cafés to try whatever feels new to me. And lately I realised I gained a few kilos (who said that the French girls don’t put on weight?!) so like you, I started to exercice and I am running EVERYDAY around 1 hour to keep on with my foodie lifestyle and my figures ;)

    • October 21, 2016 at 9:02 pm

      There’s so many possibilities with matcha desserts and I hope you enjoy this recipe – it is super tasty! Totally understand about exploring new flavours and cuisines – it really gets you out of your comfort zone and you find so many delicious dishes that you wouldn’t expect to work :)

      Keep up the running! I’ve been getting quite lazy with this bi-polar weather haha

  2. October 21, 2016 at 8:05 am

    I love the matcha flavour so this would be heaven. My husband doesn’t so it means more for me! :D And yes I hear you about having to exercise too. I hate it though!

    • October 21, 2016 at 9:05 pm

      Matcha works so well in desserts and I think you would love this recipe! I have a worse off situation where my bf doesn’t like desserts so I end up eating everything D:

  3. October 25, 2016 at 12:54 pm

    Yep, there’s a reason why they say you should only eat the desserts you make – then you know exactly how many calories are in each slice! These brulees look magnificent though, and worth every mouthful!

    • November 3, 2016 at 10:07 pm

      You lose a kind of child-like innocence once you start baking – shortbread will never be the same again to me :( Thanks for the kind words and these are the kind that taste better than they look :P

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