Australia’s leading tea retailer – T2 – offer the country’s largest range of premium tea and tea wares sourced from across the globe, including their own Matcha blend – a Japanese green tea that has become incredibly popular in the UK, in recent years. As well as making a delicious cup of tea, T2’s special edition Matcha blend can also be used as flavouring for various foods, making the product absolutely ideal for recipe use.
This week’s recipe is a fun, simple take on classic Crème Brûlée, flavoured with T2 Matcha to add an exciting new twist to the dish.
Ingredients
You will need four small ramekins
Serves 4
Thick double cream, 600ml/20oz
Egg yolks, 6
Caster sugar, ½ cup, plus 6 tbsp
Vanilla extract, 1tsp
T2 Matcha, 1 heaped tsp
Method
Preheat oven to 180°C/350°F.
Gently heat the cream until it simmers, then remove from the heat.
Whisk yolks and ½ cup caster sugar together in a large bowl, then add vanilla extract and T2 Matcha and mix well to combine.
Very slowly add the simmered cream to the yolk mixture. Take care to add the cream slowly; if added too quickly, the yolk mixture will cook.
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.
Carefully remove the ramekins from the water bath. Allow to cool for 30 minutes then transfer to the fridge for 4 hours.
Sprinkle 1 ½ tablespoons caster sugar on each matcha crème brûlée and place under the grill for 30 seconds, or until the sugar has melted and started to darken. Do not to leave unattended – the sugar can burn very quickly.
Stand for 10 minutes, then serve.
Further information on T2 can be found att2tea.com.
Ingredients
- 600 ml Thick double cream
- 6 Egg yolks
- 1/2 cups, plus 6 tbsp Caster sugar
- 1 tsp Vanilla extract
- 1 tsp T2 Matcha heaped
Instructions
- Preheat oven to 180°C/350°F
- Gently heat the cream until it simmers, then remove from the heat
- Whisk yolks and ½ cup caster sugar together in a large bowl, then add vanilla extract and T2 Matcha and mix well to combine
- Very slowly add the simmered cream to the yolk mixture
- Take care to add the cream slowly, if added too quickly, the yolk mixture will cook
- 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
- Carefully remove the ramekins from the water bath
- Allow to cool for 30 minutes then transfer to the fridge for 4 hours
- Sprinkle 1 ½ tablespoons caster sugar on each matcha crème brûlée and place under the grill for 30 seconds, or until the sugar has melted and started to darken
- Do not to leave unattended – the sugar can burn very quick
- .Stand for 10 minutes, then serve
