Green Tea Pudding (Crème Brûlée)

Friends and I had buffet dinner at Mandarin Oriental Hotel last week.  Among all the desserts, I was especially fond of the green tea  crème brûlée.  The top was not caramelised.  The unique bitterness of green tea impressed me.  It triggered a desire to try it out.  Here it goes!    I am afraid to use torch. So, I placed it under the broiler.  But it did not turn out the caramel topping.  No problem.  The custard was velvet.  My sister eats very little dessert but likes it so much.  More than half of the pudding ended up in her stomach rather than mine.  Why, smooth texture, wonderful favour and unique.  Wanna try?  Here is the recipe for DIY.  Enjoy!

2 servings

7g green tea powder (mine is not strong, you can use 5g))
180ml cream
60ml milk
15g sugar
Vanilla essence
2 large egg yolks
sugar, for topping

Preheat oven to 160°C.

Cook the whipping cream, milk, sugar, vanilla bean and the green tea powder in a small saucepan. Bring to just to a boil. Remove from heat and cover. Let mixture stand for 15 minutes to develop flavour.

Whisk the egg yolks. Continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks. Strain the mixture. Pour evenly into 2 ramekins. Bake the custard in a water bath. Pour enough boiling water into the baking pan so the water comes halfway up the sides of the ramekins.

Bake just until custard centre jiggle slightly when pan is moved, about 30 to 35 minutes. Remove from water bath. Cool custard to room temperature. Refrigerate and chill for at least 3 hours or overnight.

Sprinkle 2 tsp. of sugar on top of the custards. Caramelize the sugar with a torch or directly under the broiler.

Although sugar did not melt completely under the broiler, the taste is good.  A glance of the velvet custard.

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