Why I’ll Love This Recipe

I love how the rich custard is perfectly balanced by the subtle bitterness of matcha, creating a dessert that is both creamy and refreshing. The caramelized sugar topping adds a satisfying crunch, while the vibrant green color gives this crème brûlée a unique and elegant presentation. I also enjoy making it ahead of time since the custards can chill in the refrigerator until I’m ready to caramelize and serve them.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Custard

Heavy cream
Whole milk
Matcha powder
Egg yolks
Granulated sugar
Vanilla extract
A pinch of salt

For the Brûlée Topping

Granulated sugar

Optional Garnishes

Fresh berries
Whipped cream
Fresh mint leaves
Matcha powder for dusting

Directions

I preheat the oven and place ramekins inside a deep baking dish.
I gently heat the heavy cream, milk, and matcha powder until the mixture is smooth and just begins to steam, taking care not to let it boil.
In a separate bowl, I whisk the egg yolks, sugar, vanilla extract, and salt until well combined.
I slowly pour the warm cream mixture into the egg mixture while whisking constantly to temper the eggs.
I strain the custard through a fine-mesh sieve to remove any lumps and divide it evenly among the ramekins.
I pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
I bake the custards until the edges are set while the centers still have a slight jiggle.
I remove the ramekins from the water bath and let them cool before refrigerating them for at least 4 hours or overnight.
Just before serving, I sprinkle an even layer of granulated sugar over each custard.
I caramelize the sugar using a kitchen torch until it forms a crisp, golden crust, then let it rest for a minute before serving.

Servings and Timing

Servings: 6 ramekins
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 4 hours
Total Time: 4 hours 55 minutes

Variations

I infuse the cream with a little lemon zest for a bright citrus flavor.
I top the finished crème brûlée with fresh raspberries or sliced strawberries.
I replace the vanilla extract with almond extract for a subtle nutty aroma.
I sprinkle toasted black sesame seeds over the caramelized sugar for added texture.
I serve the custard with a small buttery shortbread cookie on the side.

Storage/Reheating

I store the baked custards covered in the refrigerator for up to 3 days before adding the caramelized sugar topping. I wait to brûlée the sugar until just before serving so it stays crisp. Since this dessert is meant to be enjoyed chilled with a freshly caramelized top, I do not reheat it. If needed, I simply torch the sugar immediately before serving.

FAQs

Can I make Matcha Crème Brûlée ahead of time?

Yes. I prepare the custards up to two days in advance and keep them refrigerated. I caramelize the sugar just before serving for the best texture.

What type of matcha works best?

I use culinary-grade matcha because it provides vibrant color and a balanced flavor that works beautifully in creamy desserts.

Do I need a kitchen torch?

A kitchen torch creates the best caramelized topping, but I can also use an oven broiler carefully while watching closely to prevent burning.

Why is my custard grainy?

I avoid overheating the cream and temper the egg yolks slowly to create a smooth, silky custard without curdling.

How do I know when the custard is fully baked?

I remove the custards from the oven when the edges are set but the centers still have a gentle wobble. They continue to firm up as they cool and chill.

Conclusion

I love making this Matcha Crème Brûlée whenever I want a dessert that feels both luxurious and effortless. The silky matcha custard and crisp caramelized topping create a perfect balance of textures and flavors that always impresses. Whether I serve it for a dinner party, holiday celebration, or quiet evening at home, this elegant dessert is always a memorable way to end a meal.

Matcha Crème Brûlée

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Matcha Crème Brûlée is a silky, creamy custard infused with delicate matcha and topped with a crisp caramelized sugar crust. This elegant dessert offers the perfect balance of rich, creamy texture and subtle earthy flavor.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 4 hours 55 minutes
Yield: 6 ramekins
Category: Dessert
Method: Bake
Cuisine: French
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (163°C) and place six ramekins in a deep baking dish.
Heat the heavy cream, milk, and matcha powder until steaming and smooth, but do not boil.
Whisk together the egg yolks, sugar, vanilla extract, and salt until combined.
Slowly whisk the warm cream mixture into the egg mixture to temper the eggs.
Strain the custard through a fine-mesh sieve and divide evenly among the ramekins.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for about 35 minutes, until the edges are set and the centers still jiggle slightly.
Remove the ramekins from the water bath, cool, then refrigerate for at least 4 hours or overnight.
Sprinkle each custard evenly with granulated sugar just before serving.
Caramelize the sugar with a kitchen torch until golden and crisp. Let stand for 1 minute before serving.

Notes

Prepare the custards up to 2 days in advance and caramelize the sugar just before serving.
Culinary-grade matcha provides excellent color and flavor for this dessert.
A kitchen torch produces the best caramelized topping, though a broiler can be used carefully.
Do not overheat the cream or rush tempering to ensure a silky custard.
Store covered in the refrigerator for up to 3 days before adding the brûlée topping.

Nutrition

Serving Size: 1 ramekin
Calories: 360 kcal
Sugar: 24 g
Sodium: 75 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 0 g
Protein: 5 g
Cholesterol: 225 mg