Foolproof Matcha Creme Brulee
Creme Brulee, speak the words and I start to salivate at the thought of savouring the taste and texture. The creation first originated from France by chef Francois Massialot, a cook from the 17th century working at the Palace of Versailles. A combination of cream, egg yolks, sugar and vanilla. I am not always up for desserts but creme brulee is one dessert that always on my radar when going out to eat thus I decided to actually learn how to replicate it.
After researching the process, the idea of baking the creme brulee in the oven seemed like a tedious process and it truly was as my first attempt did not turn out well. I did not let this stop me as I am proud owner of a Joule sous vide device from Chef Steps, which comes with an awesome app to kick-start one’s sous vide cooking journey! The inauguration of the Joule made this recipe created by the Chef Steps crew, however, I added my own twist to the recipe by adding matcha powder.
Since sharing my matcha creme brulee on Instagram led to a popular question: “What is matcha?” Simply put, it is powdered green tea leaves packed with antioxidants. Antioxidants is a buzzword in the nutritional world claimed as a supergreen food, but does it have the same effect when made into desserts? This fact somewhat makes me feel less guilty about indulging in a “healthier dessert”. This recipe is claimed to be a foolproof dessert by Chef Steps and I can vouch their claim!
160g Egg yolks
90g Granulated sugar
600g Heavy cream
10g Matcha powder
Note: The Joule power only accepts 110V, therefore you would need a step-down transformer to convert from 220V to 110V.
6 Wide-mouth canning jar
Heat Joule to 176’F / 80’C.
Combine yolks, sugar, salt and matcha powder - whisk until smooth.
Pour cream into egg mixture.
Strain the mixture, then allow to rest for 20 to 30 minutes so that the bubbles have time to rise to the top and dissipate.Skim away any remaining bubbles.
Pour mixture into each jar, pouring in a slow, low, steady stream. Pouring too quickly or from too high above the jar will cause bubbles to form on the surface of the custard.
Place the lid on the jar. Twist the lid until “fingertip tight,” meaning just barely closed and still possible to open with your fingertips.
Place jars carefully into the sous-vide water bath and cook for one hour. If the jars float, use a heavy object to keep the jar grounded in the sous vide bath.
Remove jars from the bath and rest at room temperature.
Once cooled, place in fridge for minimum 2 hours or alternatively place in an ice bath to chill.
Remove the lid from the jar. If condensation occurs the surface of the custard, gently dab with the corner of a paper towel to remove.
Sprinkle sugar, as needed, on the top layer.
Set the blowtorch to low-gas-heating release to caramalise the sugar. Try to keep a distance of 10cm away from the custard. (this is dependent on the type of torch you have)
Once you have achieved the colour you want, allow the sugar to set for five minutes. This will give it time to fully harden and reach its crunchy potential.
Original recipe is retrieved from Chef Steps,
Note that if you are not sold on matcha powder, just omit it from the recipe and you can enjoy the traditional flavours.