Matcha Crema Catalana (Matcha Cream Brulee)
5 teaspoon(10g) Matcha
2 cup(480cc) Milk
5 1/2 tablespoon(68g) Granulated sugar
4 Egg yolk
2 teaspoons Corn starch
A pinch of salt and cassonade
①Place granulated sugar and mgg yolk in a bowl and whisk until pale, add salt and cassonade and mix again.
②Put the milk in a small saucepan. Gently bring to the boil.
③Slowly add the milk to the egg yolk mixture. Add Matcha and mix together.
④Pass it through a sieve and return the pan.
⑤Place over a low heat. Whisk until it begins to thicken (until the powder is gone.)
⑦Place in the fridge.
⑧Remove from the fridge. let it come to half-thawing. Then sprinkle cassonade over the top. Burn the surface with a kitchen torch.
You can use caramel sauce if you don't have a kitchen torch.
Slowly heat the mixture, whisking constantly, until it is thickened. Please do not boil.
If you don't like the bitter taste, limit the amount of matcha to about 7g.