Matcha Crème brûlée with Black Sesame Tuile

Making the Matcha Crème brûlée Base

Preheat oven to 300°F (150°C). In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and whisk in the matcha powder until completely dissolved. In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until light and pale. Gradually pour the warm matcha cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Strain the mixture through a fine-mesh sieve to remove any lumps.

Baking the Crème brûlée

Pour the matcha custard into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely. Refrigerate for at least 2 hours, or preferably overnight.

Preparing the Black Sesame Tuile

Preheat oven to 350°F (175°C). In a bowl, combine the black sesame seeds, all-purpose flour, powdered sugar, and melted butter. Mix well until a smooth paste forms. Place small spoonfuls of the mixture onto a baking sheet lined with parchment paper, spreading each spoonful into a thin circle. Bake for 5-7 minutes, or until the edges are golden brown. Let cool completely on the baking sheet before carefully removing them.

Caramelizing and Serving

Just before serving, sprinkle a thin layer of granulated sugar evenly over the top of each crème brûlée. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Let the caramelized sugar cool slightly before serving with the black sesame tuile.

Nutrition Facts Estimated per 100g of product

• Calories: 250 kcal
• Protein: 4g
• Fat: 20g
• Carbohydrates: 15g

Other Considerations for Nutrition

Consider using a sugar substitute to lower the overall sugar content. Reduce the amount of cream for a lighter version, but be aware it will affect the texture.