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