Vanilla matcha crème brûlée with shortbread finger

Method Print recipe

1. Preheat the oven to 150°C.
2. Prepare the infused cream: Pour the cream into a saucepan and add the matcha. Split the vanilla pod, scrape out the seeds and add both the seeds and pod to the cream.
3. Heat gently until the cream is hot and steaming, stirring to disperse the matcha. Do not al-low it to boil.
4. Whisk the egg yolks and caster sugar together in a mixing bowl until well combined and slightly pale.
5. Temper the egg mixture: Gradually pour the warm matcha and vanilla cream over the egg yolks, whisking continuously to prevent the eggs from scrambling.
6. Strain the custard through a fine sieve into a clean jug to remove the vanilla pod and any lumps, creating a smooth mixture.
7. Divide the custard evenly between the ramekins.
8. Prepare the bain-marie: Place the ramekins in a deep roasting tray and carefully pour hot water into the tray until it reaches approximately halfway up the sides of the ramekins.