White Chocolate Matcha Crème Brûlée with Pistachio Crumble
How’s your 2016 so far? Hopefully still full of plans to treat yourself here and there with some tasty sweets, right? Good! Because I have a new recipe that uses one of my faves: matcha!
You have probably seen matcha make guest appearances at several bakeries and cafes in the shape of cookies, lattes, macarons, and in its pure tea form. For this recipe we are pairing it with yet another French staple, the crème brûlée. Add white chocolate for extra creaminess and some pistachio and lemon for a crunch factor and you got yourself a new revamped classic.
This recipe is on the middle of the scale of “matchaness”, meaning, it’s just right. Feel free to change the amount of matcha according to your liking, some people just like a hint of it, some like it to be as strong as possible.
If you are making this recipe for a dinner party or for a date night, you can prepare the whole thing a few days in advance and torch the sugar (to get the famous crackling crust) the day of. I don’t recommend torching the crème brûlée in advance as the sugar will liquefy in the fridge and you’ll end up with a flan – also another fave – but not a crème brûlée.
Ok, get your torch on and let’s make a batch!
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Hope you enjoy it! Until next time 🙂
Hi Gabriel, I’m keen to try this recipe. Just wondering what size your ramekins are? Thanks, Sophie
Hi Sophie!
These are about 4oz ramekins (pretty standard). They are the shallow ones but you can use any other kind you like too! As long as they are oven proof. Enjoy!