Matcha Crème Brûlée

Preheat your oven to 325°F (160°C, conventional setting, no fan). Arrange four 120ml (4 oz) ceramic ramekins in a 9x13 inch deep baking dish, and bring 1 liter of water to a rolling boil in a stovetop kettle for the water bath.

Sift the 10g (2 tbsp) matcha powder into a small bowl to remove any clumps, then pour in 15ml (1 tbsp) of 175°F (80°C) hot (not boiling) water. Whisk vigorously in a W motion for 30 seconds until a smooth, lump-free, deep green paste forms, then set aside.

Pour 480ml (2 cups) heavy whipping cream into a small saucepan over medium-low heat. Add 1g (1/4 tsp) fine sea salt and 5ml (1 tsp) vanilla extract, stirring occasionally. Heat until the cream reaches 170°F (77°C), just before it starts to simmer—do not let it boil, as this will scald the cream and risk curdling eggs later. Remove from heat immediately once at temperature, then whisk in the prepared matcha paste until fully incorporated.

In a medium heatproof mixing bowl, whisk the 4 large egg yolks and 50g (1/4 cup) granulated sugar for 1 minute until the mixture is pale yellow, thick, and falls in slow ribbons from the whisk. While whisking constantly at a slow, steady pace, pour 1/3 of the warm matcha cream into the egg mixture to raise the egg temperature gradually and prevent curdling. Once combined, slowly whisk in the remaining matcha cream until the custard base is completely smooth, then pour through a fine-mesh sieve to remove any tiny egg lumps for an ultra-silky texture.

Divide the strained matcha custard base evenly between the four prepared ramekins, filling each to 1/4 inch below the rim. Carefully pour the boiling water from the kettle into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins, taking care not to splash water into the custard. Bake for 30-35 minutes, until the edges of the custard are fully set but the center 1 inch jiggles slightly like Jell-O when the dish is gently shaken.

Remove the baking dish from the oven, and use tongs to lift the ramekins out of the hot water bath. Place ramekins on a wire rack to cool to room temperature for 30 minutes, then cover each tightly with plastic wrap, pressing the wrap directly onto the custard surface to prevent a thick skin from forming. Refrigerate for a minimum of 2 hours (and up to 3 days) until the custard is fully chilled and firm.

When ready to serve, unwrap the chilled custards and blot any condensation off the top with a paper towel (moisture will prevent even caramelization). Sprinkle 10g (about 2 tsp) of granulated sugar evenly over the top of each custard, tilting the ramekin to coat the entire surface in a thin, even layer. Use a kitchen torch held 2-3 inches from the surface to melt the sugar, moving the flame constantly in small circles, until the sugar melts, bubbles, and turns a deep golden amber. Let rest for 1 minute to let the caramel harden into a crisp, shattery shell before serving.