Matcha Creme Brulee Recipe (Where to buy matcha powder in Melbourne)

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Only made creme brulee once, it was good but vanilla custard isn't really my favourite thing to eat. I don't mind it, I would order it for the sake of having desserts if it's the only thing on the menu but I just don't love it enough to want to make it again.

I've recently bought matcha powder to make mooncakes and of course there would be leftover powder which I needed to quickly use up since they don't have very long shelf life. Was thinking about green tea creme brulee when Cooking With Dog posted a video tutorial of Matcha Creme Brulee, wow, it's like they can read my mind!

My brulee looked very uneven. It's nothing, just bad torching technique plus I put in way too much sugar, big no no. The over browned sugar layer was hard as rock, not to mention way too thick to be enjoyable too. So do not follow my mistake. 

Failed brulee aside, the matcha custard tasted so. freaking. delicious. The bitterness of matcha balances the sweetness of the custard perfectly! This is definitely my favourite creme brulee, or matcha dessert. Ever!

Recipe below is exactly from Cooking with Dog's, only doubled (trust me, it's never enough!). Also added a few of my tips and where to buy matcha powder in Melbourne. Enjoy!

Matcha Creme Brulee Recipe

Recipe from: Cooking with Dog

Yield: 4 ramekins 4cm tall, 9cm diameter/140ml

• 200ml Thickened Cream
• 160ml Milk
• 4 tbsp Sugar
• 1 tbsp Matcha Powder
• 4 Egg Yolks lightly beaten

• Extra sugar for torching/brulee

1. Dissolve matcha powder by adding milk a little at a time. Once completely dissolved, mix together with the rest of the ingredients except for the extra sugar reserved for torching (duh).
2. Heat the mixture over low heat till sugar dissolves and mixture has thickened slightly that it coats the back of a spoon. Do not overheat or the eggs will scramble. 
3. Sieve the mixture evenly into 4 ramekins.
4. Bake at 140 degrees Celcius (120 fan force) for 20-25 minutes in waterbath. Basically submerge ramekins in a tray of water (water has to be at least half the ramekin's height). 
5. Let the cooked custard cool down to room temperature. Then chill it thoroughly in fridge for at least an hour before bruleeing.
6. Thinly coat the top of custard with sugar, torch the sugar until it melts and caramelizes. Leave the caramel to cool and set before serving.

*Only torch sugar when serving, caramelized sugar will melt when left in fridge for too long.

*To check if custard is cooked and not overcooked, tap/shake the ramekins gently. The sides should set but the centre should jiggle slightly.

*When torching, keep the flame moving and avoid staying in one spot to avoid burning the sugar.

*In Melbourne, Matcha powder can be found in major Asian grocers in the green tea section. I got mine (which looks like this) from Laguna in CBD. Another place you can find more variety of matcha powder is Fujimart in Prahran.