French Hojicha CrÚme Brûlée
A rich and creamy Hojicha-infused crÚme brûlée, topped with a caramelized sugar crust, in the style of French patisserie.
Ingredients
- â1 cup saltyUnsalted butter, softened
- â2 tsp hojichaMatcha-flavored green tea powder
- â2 large egg yolks whiskedFreshly whisked eggs
- â1 cup saudiHeavy cream
- â1 cup arabianGranulated sugar
- â4 bowlSmall ramekins for baking
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a medium bowl, whisk together the heavy cream, granulated sugar, and Hojicha powder until the sugar is dissolved.
- 3
In a separate bowl, whisk together the egg yolks.
- 4
Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
- 5
Pour the mixture into 4 small ramekins and place them in a baking dish.
- 6
Add enough hot water to the baking dish to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes, or until set.
- 8
Remove the ramekins from the water bath and let them cool to room temperature.
- 9
Cover and refrigerate for at least 2 hours, or overnight.
- 10
Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
- 11
Caramelize the sugar with a kitchen torch or under the broiler.