Matcha brulee

  • Matcha brulee

This green tea crème brûlée combines matcha’s earthy flavours with a creamy French-style custard that’s sure to leave a trail of green-eyed monsters in your wake.

Recipe by
Total Time
50 minutes

You’ll need

  • 600 ml/21 fl oz thick double cream
  • 6 egg yolks
  • 115 g/4 oz sugar
  • 1 teaspoon vanilla extract
  • 1 heaped teaspoon T2 Matcha
  • Brown sugar, to sprinkle

How to

  1. Preheat oven to 180°C/356°F.
  2. Gently heat the cream in a small saucepan until it simmers, but doesn’t boil.
  3. Whisk yolks and sugar together in a large bowl then add vanilla extract and T2 Matcha.
  4. Very slowly add the simmered cream to the yolk mixture. Take care to add the cream slowly; if added too quickly, the yolks will cook.
  5. Place 4 small ramekins in a large baking dish and fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. Distribute the cream mixture evenly into the ramekins and bake for 25-30 minutes.
  6. Carefully remove the ramekins from the water bath. Allow to cool for 30 minutes then transfer to the fridge for 4 hours.
  7. Sprinkle about 1 ½ tablespoons of brown sugar on top of each crème brûlée and darken with a kitchen blow torch or place under the grill for 1 minute, or until the sugar has melted and started to turn dark. Take care not to leave them unattended – the sugar can burn very quickly.
  8. Stand for 10 minutes then serve.

Serves 4

Learn more about matcha

Shop Matcha brulee products.

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