Matcha Crème Brûlée
Some desserts are more than just a sweet ending; they’re a return ticket to the places and moments that shape us.
For me, this Matcha Crème Brûlée is one of those dishes.
It blends two core parts of my culinary identity: my deep love for Japan, a place that forever changed how I view simplicity, seasonality, and ceremony, and my early days as an apprentice cook at The Brookstreet Hotel in my hometown of Ottawa, nervously torching my first crème brûlée over a lowboy fridge, hands shaking, eyes wide as we were cooking for a 150 person wedding.
I still remember my trip to Japan: the quiet elegance of the Kyoto tea houses, the earthy intensity of fresh matcha, and the deep respect for ingredients that carried through every dish. That reverence stuck with me.
This dessert is my way of bringing those memories forward. The bittersweet richness of ceremonial grade matcha meets the creamy delicacy of a classic crème brûlée. A touch of grated tonka bean adds warmth and spice, like vanilla with an edge.
Whether you're hosting an elegant summer dinner or just want a dessert that’s equal parts refined and nostalgic, this one hits every note.
Recipe: Matcha Crème Brûlée 🍵
Ingredients:
480g heavy cream
50g granulated sugar
4 large egg yolks
10g matcha powder (ceremonial grade if possible)
2.5g grated tonka bean
50g granulated sugar (for caramelizing the top)
Instructions:
Preheat oven to 160°C (325°F).
Heat heavy cream and grated tonka bean in a saucepan over medium until it just starts to simmer. Remove from heat.
In a separate bowl, whisk together the sugar, matcha, and egg yolks until smooth.
Slowly stream the warm cream into the matcha mixture, whisking constantly to temper the yolks.
Strain the custard through a fine-mesh sieve.
Pour into ramekins and place them in a baking dish. Add hot water to the dish, halfway up the ramekin sides.
Bake for 30–35 minutes until set but slightly jiggly in the center.
Cool to room temp, then chill for at least 2 hours or overnight.
Just before serving, top with sugar and torch until golden. Let sit a few minutes to harden.
Serve and crack that perfect sugar shell.