Matcha Crème Brûlée

GREATESCAPE_V
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NIKO NEKO

Working in the food industry, Evonne is no stranger to the delicious range of savoury, sweet desserts and her instagram @greatescape_v is proof. Passionate in baking since young, cooking up mouth-watering dishes is her regular self-care activity now. Her recipes are classic, bursting with flavours and depth, always adding a special touch. Check out her specially-crafted series One Day Meals with Niko Neko Matcha: from the matcha spread on your morning toasties to the café-style matcha dishes with a slight twist on a popular dessert for after dinner.

"It is the feeling of satisfaction after seeing the result of my hard work that gets me."

Evonne / @greatescape_v

Instagram: greatescape_v

INTERVIEW WITH @greatescape_v

The mix of savoury and sweet dishes in your Instagram looks stunning! When did your passion for food begin?

I grew up surrounded by many varieties of food as my family and relatives work in the food industry. My favourite memory is when my dad would bring me to the international food trade exhibitions and visit the production plants whenever he had an overseas business trip. I also enjoy watching cooking shows since I was young, it inspired me to craft things with my own hands. It is the feeling of satisfaction after seeing the result of my hard work that gets me.

The mix of savoury and sweet dishes in your Instagram looks stunning! When did your passion for food begin?

I grew up surrounded by many varieties of food as my family and relatives work in the food industry. My favourite memory is when my dad would bring me to the international food trade exhibitions and visit the production plants whenever he had an overseas business trip. I also enjoy watching cooking shows since I was young, it inspired me to craft things with my own hands. It is the feeling of satisfaction after seeing the result of my hard work that gets me.

What's your biggest challenge in creating these mouth-watering recipes?

Usually, I would draw and write down the ideas before making any dishes. However, sometimes the food may not turn out like how I wanted it to taste or look. Even so, I learned to keep trying and not give up. Eventually, it will turn out amazing!

Personal tips for your recipe viewers when working with Matcha recipes.

It was my first time experiencing different types of matcha powder. So, it took me a long time to understand each of them, especially trying to distinguish their uses and differences. You definitely must try every different type of matcha powder because everyone has their own preference of taste.

How did you come up with Matcha Crème Brûlée recipe?

Crème brûlée is a cream-based dessert, so the taste may be very flat and plain. So, I decided to use matcha powder to add a richer flavour to the crème brûlée. Not only did I adjust the ratio of cream and milk to make the consistency of the dessert lighter to accommodate the matcha, I also added orange zest to bring out the fragrance of matcha flavour.

This recipe is part of the series One Day Meals with Niko Neko Matcha.

How did you find using AJISAI / Matcha powder for this recipe?

AJISAI / Matcha is the perfect match to use for this recipe because it fits the creaminess of the crème brûlée with the soy bean like notes fragrance of the matcha.

What's your biggest challenge in creating these mouth-watering recipes?

Usually, I would draw and write down the ideas before making any dishes. However, sometimes the food may not turn out like how I wanted it to taste or look. Even so, I learned to keep trying and not give up. Eventually, it will turn out amazing!

Personal tips for your recipe viewers when working with Matcha recipes.

It was my first time experiencing different types of matcha powder. So, it took me a long time to understand each of them, especially trying to distinguish their uses and differences. You definitely must try every different type of matcha powder because everyone has their own preference of taste.

How did you come up with Matcha Crème Brûlée recipe?

Crème brûlée is a cream-based dessert, so the taste may be very flat and plain. So, I decided to use matcha powder to add a richer flavour to the crème brûlée. Not only did I adjust the ratio of cream and milk to make the consistency of the dessert lighter to accommodate the matcha, I also added orange zest to bring out the fragrance of matcha flavour.

This recipe is part of the series One Day Meals with Niko Neko Matcha.

How did you find using AJISAI / Matcha powder for this recipe?

AJISAI / Matcha is the perfect match to use for this recipe because it fits the creaminess of the crème brûlée with the soy bean like notes fragrance of the matcha.

RECIPE

Matcha Crème Brûlée

by @greatescape_v

Recipe makes 3 servings.
Preparation time: 3-4 hours
Cooking time: 35 min
Total time: 4 hours 35 min

Ingredients

Orange Cups
3 Oranges
Fruit knife & Spoon
Aluminum foil

Custard
100g Whipping cream
3g Vanilla paste
Some orange zest
Pinch of salt
100g Milk
3g AJISAI / Matcha powder (sieved)
2 egg yolks
25g sugar
Additional sugar for brûlée

* Prepare a pan of hot water with kitchen towel.

Method For Orange Cups

Cut about 1.5 inches slice off from the oranges, then use a fruit knife and spoon to remove the orange pulps from the rind. Be careful not to pierce through the rind otherwise the custard would leak through the hole later.
Wash and dry them.
Wrap aluminium foil around the oranges to prevent burning during baking. And make sure the oranges sit firmly on the countertop. Set aside.

Method For Custard

Heat up the whipping cream, vanilla paste, some orange zest and a pinch of salt in a saucepan on low heat. Turn off the heat when it begins to simmer.
Combine milk and matcha powder with ASAGAO / Chasen or a whisk until powder dissolves completely.
Pour the matcha milk into the cream mixture and stir until well combined.
In another bowl, whisk the egg yolks and sugar until light pale colour.
Then, gradually pour the matcha cream mixture into the egg yolks, whisk to combine as you pour the mixture.
Strain through a sieve to ensure a smooth consistency.
Distribute the custard into 3 orange cups equally.

Method To Assemble

Preheat oven to 160 Celsius.
Place a kitchen towel on the bottom of the pan, and carefully transfer the orange cups to the pan. Then fill the pan with hot water. The water should come about halfway up the orange cups.
Bake for 35 mins or until the custard is set on the surface and slightly jiggly on the inside.
Let cool in the water bath at room temperature. Then cover with cling films, and chill for at least 3 – 4 hours or up to overnight.
Before serving, put about a tsp of sugar on top of the custard and caramelize it with a hand torcher. Keep the torch moving until caramelized.
Put back into the fridge for 10 mins to re-chill or serve immediately.

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AJISAI / MATCHA POWDER

Start Making Your Matcha Crème Brûlée Today With AJISAI / Matcha Powder.

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Start Making Your Matcha Crème Brûlée Today With AJISAI / Matcha Powder.

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