Summer offers a delightful twist on classic crème brûlée with vibrant variations. Options such as Mango Coconut and Strawberry Basil bring tropical and herbaceous notes. Lavender Honey adds a touch of elegance, while Lemon Verbena infuses citrusy invigoration. For a seasonal treat, consider Peach Almond or Pineapple Ginger. Blueberry Vanilla and Watermelon Mint present rejuvenating choices, and Matcha Green Tea offers a unique flavor. Each variation highlights the charm of this beloved dessert, enticing those seeking culinary inspiration.
Mango Coconut Crème Brûlée
Mango Coconut Crème Brûlée is a delightful twist on the classic French dessert, combining the rich, creamy texture of crème brûlée with the tropical flavors of mango and coconut. This dessert is ideal for summer gatherings, dinner parties, or just when you’re looking to treat yourself to something special.
With a preparation time of around 30 minutes (plus chilling time), this dish is both impressive and surprisingly easy to make, making it perfect for novice bakers and experienced chefs alike.
Ingredients:
- 1 cup heavy cream
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1 ripe mango, pureed
- 2 tablespoons brown sugar (for caramelizing)
- Toasted coconut flakes (for garnish)
Cooking Instructions:
- Preheat your oven to 325°F (160°C).
- In a saucepan, combine the heavy cream and coconut milk. Heat over medium heat until just simmering. Remove from heat and let it cool slightly.
- In a separate bowl, whisk together the granulated sugar and egg yolks until pale and slightly thickened.
- Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to prevent curdling. Stir in the vanilla extract.
- Strain the mixture through a fine mesh sieve into a large bowl to guarantee a smooth consistency.
- Stir in the mango puree until well blended.
- Pour the mixture into ramekins, filling them about three-quarters full.
- Place the ramekins in a baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours (or up to overnight).
- Before serving, sprinkle a thin, even layer of brown sugar over the top of each crème brûlée.
- Using a kitchen torch, carefully caramelize the sugar until it turns golden and crispy. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
- Garnish with toasted coconut flakes before serving.
Variations & Tips:
- For an extra tropical twist, add a splash of rum or coconut extract to the cream mixture.
- Instead of mango, you can substitute with other fruits like passion fruit or pineapple for a different flavor profile.
- Verify that you whisk the egg yolks and sugar thoroughly to achieve a smooth custard, avoiding any graininess.
- Adjust the sweetness by varying the amount of sugar based on the ripeness of your mango.
- Consider serving with additional fresh mango slices for a pop of color and flavor on the plate.
Strawberry Basil Crème Brûlée
Strawberry Basil Crème Brûlée is a delightful twist on the classic French dessert, combining the creamy richness of crème brûlée with the fresh flavors of strawberries and basil.
This elegant dessert is perfect for summer gatherings, romantic dinner parties, or simply indulging yourself on a warm evening. With a preparation time of about 30 minutes and some additional chilling time, you’ll be serving up a sweet and sophisticated treat that is both impressive and delicious.
Ingredients:
- 2 cups heavy cream
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, plus extra for caramelizing
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon fresh basil leaves, finely chopped
- A pinch of salt
Instructions:
- Preheat your oven to 325°F (160°C) and prepare a shallow baking dish or a roasting pan by filling it with an inch of hot water for the water bath.
- In a saucepan over medium heat, combine the heavy cream, sliced strawberries, and chopped basil. Heat until it begins to steam, then remove from heat and allow the mixture to infuse for about 15 minutes.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture lightens in color and thickens slightly. Incorporate the vanilla extract and a pinch of salt.
- Gradually strain the warm strawberry-basil cream mixture into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling.
- Once fully combined, pour the mixture into individual ramekins, filling them to within half an inch of the top.
- Place the ramekins in the prepared baking dish and carefully pour the hot water around them, making sure not to get any water in the custards.
- Bake for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the water bath and let cool to room temperature, then refrigerate for at least 2 hours to fully set.
- When ready to serve, sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to avoid burning.
- Allow the caramelized tops to cool for a minute, then garnish with a fresh strawberry slice and a small basil leaf, if desired. Serve immediately.
Variations and Tips:
- For an extra fruity touch, consider adding a few diced strawberries directly into the custard mixture before baking.
- Swap out basil for other herbs like mint or thyme to experiment with different flavor profiles.
- To balance sweetness, you can slightly reduce the amount of sugar or use a sugar alternative tailored to your taste.
- If you’re unable to caramelize the sugar, serving the crème brûlée with a side of fresh berries can add texture and a burst of flavor.
Lavender Honey Crème Brûlée
Lavender Honey Crème Brûlée is a delightful twist on the classic French dessert, featuring the aromatic essence of lavender and the sweetness of honey. This sophisticated dessert is ideal for special occasions, summer gatherings, or a romantic dinner.
With a preparation time of approximately 30 minutes (plus chilling and broiling time), it is certain to impress your guests and elevate your dessert game.
Ingredients:
- 2 cups heavy cream
- 1 tablespoon dried culinary lavender
- 1/2 cup honey
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Sugar for topping (about 1/4 cup)
Cooking Steps:
- Infuse the Cream: In a saucepan over medium heat, combine the heavy cream and dried lavender. Bring it to a simmer, then remove from heat and let it steep for about 15 minutes, allowing the flavors to meld.
- Strain the Mixture: After steeping, strain the mixture through a fine-mesh sieve into a bowl to remove the lavender flowers, pressing lightly to get the flavors out.
- Prepare Egg Mixture: In another bowl, whisk together the egg yolks, honey, vanilla extract, and salt until well combined.
- Combine Ingredients: Gradually whisk the warm lavender-infused cream into the egg mixture until smooth and well blended.
- Distribute into Ramekins: Preheat the oven to 325°F (160°C). Distribute the custard mixture evenly into ramekins and arrange them in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake: Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers remain slightly jiggly. Remove from water and let cool to room temperature before chilling for at least 2 hours in the refrigerator.
- Caramelize the Sugar: When ready to serve, sprinkle a thin, even layer of sugar over each custard. Using a kitchen torch, caramelize the sugar until it bubbles and turns golden brown. Alternatively, place under a broiler for 1-2 minutes, watching carefully to avoid burning.
- Serve: Allow the crème brûlée to sit for a minute or two after caramelizing, then serve and enjoy!
Variations and Tips:
- Flavor Infusions: Experiment with different flavor profiles by replacing lavender with other herbs like rosemary or basil.
- Sweeteners: Use agave nectar or maple syrup as a substitute for honey for a different sweetness profile.
- Serving Suggestions: Pair with fresh berries or a sprig of lavender for a beautiful presentation.
- Make Ahead: The custards can be prepared a day in advance; just add the sugar and caramelize right before serving for the best texture.
- Egg Whisking: Ascertain the egg yolks are whisked well before adding them to the cream mixture to avoid any clumps in the final product.
Lemon Verbena Crème Brûlée
Lemon Verbena Crème Brûlée is an elegant and revitalizing twist on the classic French dessert. With a luscious, creamy texture and the vibrant, citrusy flavor of fresh lemon verbena, this crème brûlée is perfect for summer gatherings, dinner parties, or a special treat for loved ones.
The preparation time is approximately 30 minutes, with an additional chilling time of at least 4 hours, allowing the flavors to meld beautifully.
Ingredients:
- 2 cups heavy cream
- 1 tablespoon fresh lemon verbena leaves, chopped
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for caramelizing
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Infuse the Cream: In a saucepan, heat the heavy cream and chopped lemon verbena over medium heat until it begins to simmer. Remove from heat and let it steep for about 15 minutes to allow the flavors to infuse.
2. Prepare the Custard Base**: In a mixing bowl, whisk together** the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until well blended and slightly pale.
3. Combine Mixtures: Strain the infused cream through a fine-mesh sieve to remove the lemon verbena leaves. Gradually pour the warm cream into the egg yolk mixture, whisking continuously to temper the eggs and prevent scrambling.
4. Fill Ramekins: Preheat your oven to 325°F (163°C). Divide the custard mixture among 4 to 6 ramekins and place them in a baking dish. Carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
5. Bake: Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers remain slightly jiggly. Remove the ramekins from the water and let them cool to room temperature.
6. Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
7. Caramelize the Sugar: Before serving, sprinkle a thin layer of granulated sugar on top of each crème brûlée. Using a kitchen torch, Caramelize the Sugar until it bubbles and turns golden brown.
If you don’t have a kitchen torch, you can broil them in the oven for 1-2 minutes, watching closely to avoid burning.
8. Serve: Allow the crème brûlées to sit for a minute after caramelizing the sugar to let it harden before serving.
Variations and Tips:
- Flavor Infusions: Experiment with different herbs or citrus flavors, such as lavender, basil, or orange, in place of lemon verbena for varied taste profiles.
- Serving Suggestions: Pair with fresh berries or a dollop of whipped cream for a delightful contrast in flavors and textures.
- Storage: The uncaramelized crème brûlées can be stored in the refrigerator for up to a week; however, they are best enjoyed within the first few days of making.
- Torch Safety: If using a kitchen torch, follow all safety precautions, and avoid flammable materials in the vicinity.
Peach Almond Crème Brûlée
Peach Almond Crème Brûlée is a delightful twist on the classic French dessert, showcasing the vibrant flavors of summer peaches paired with a hint of almond. This luxurious treat is perfect for impressing guests at dinner parties or indulging in a special summer meal with family.
With a preparation time of about 20 minutes and a chilling time of at least 4 hours, followed by a quick caramelization process, this recipe delivers an unforgettable dessert experience.
Ingredients:
- 2 ripe peaches, peeled and diced
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar (plus extra for brûlée topping)
- 4 large egg yolks
- 1 teaspoon pure almond extract
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: sliced almonds for garnish
Cooking Instructions:
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium until the mixture is just simmering, stirring occasionally to avoid scalding.
- In a mixing bowl, whisk together the egg yolks, remaining sugar, almond extract, vanilla extract, and salt until the mixture is pale and slightly thickened.
- Gradually pour the heated cream mixture into the egg yolk concoction while whisking continuously to temper the eggs.
- Fold in the diced peaches gently into the custard mixture.
- Strain the mixture through a fine sieve into another bowl to remove any lumps or solids for a smooth texture.
- Divide the custard mixture evenly into ramekins, and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
- Bake in the preheated oven for about 30-35 minutes or until the custards are just set but still slightly jiggly in the center.
- Once baked, remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, gently caramelize the sugar until it’s golden and crispy. Alternatively, place the ramekins under a broiler for 2-3 minutes, keeping a close watch to prevent burning.
- Allow the caramelized sugar to cool and harden for a few minutes before serving. Garnish with sliced almonds if desired.
Variations and Tips:
- For added flavor, consider infusing the cream with a few sprigs of fresh thyme or a touch of cinnamon while heating, then strain it out before mixing with the eggs.
- You can substitute peaches with other summer fruits, such as berries or plums, for a different flavor profile.
- If you don’t have a torch, make sure you evenly spread the sugar on top and watch it closely under the broiler since it can caramelize quickly.
- To make this dessert in advance, prepare and refrigerate the custards up to 2 days prior, and caramelize the sugar just before serving to maintain its desired texture.
- Serve with a dollop of whipped cream on the side for extra indulgence!
Raspberry Lime Crème Brûlée
Raspberry Lime Crème Brûlée is a reviving twist on the classic French dessert, featuring the vibrant flavors of fresh raspberries and zesty lime. This delightful dish is perfect for summer gatherings, special occasions, or simply treating yourself to a sweet indulgence.
With a creamy custard base that contrasts beautifully with the crisp sugar topping, this dessert is sure to impress your guests. The preparation time is approximately 30 minutes, plus chilling time and a brief broiling session to caramelize the sugar.
Ingredients:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 5 large egg yolks
- Zest of 1 lime
- Juice of 1 lime
- 1 cup fresh raspberries
- Extra sugar for caramelizing (about 2 tablespoons)
Instructions:
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in granulated sugar, vanilla extract, lime zest, and lime juice. Let it cool slightly.
- In a bowl, whisk the egg yolks until smooth. Gradually add the warm cream mixture to the egg yolks, stirring constantly to avoid cooking the eggs.
- In a baking dish, arrange the fresh raspberries on the bottom. Pour the custard mixture over the raspberries, distributing evenly.
- Place the baking dish in a larger baking pan. Fill the larger pan with hot water, creating a water bath to help the custard cook evenly.
- Bake in the preheated oven for about 30-35 minutes or until the custard is set but slightly jiggly in the center.
- Carefully remove the baking dish from the water bath and allow it to cool at room temperature before refrigerating for at least 2 hours or overnight.
- Before serving, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch or broiler to caramelize the sugar until golden brown and crispy. Allow to cool for a few minutes before serving.
Variations and Tips:
- For added texture and flavor, consider incorporating a layer of crushed graham crackers at the bottom before pouring in the custard for a ‘key lime pie’ effect.
- Experiment with other fruit combinations, such as blueberries or mango, for a different twist on the classic.
- Confirm the sugar layer is as even as possible for a uniform caramelization.
- If you don’t have a kitchen torch, place the crème brûlée under the broiler for a quick caramelization, watching closely to prevent burning.
Mint Chocolate Crème Brûlée
Mint Chocolate Crème Brûlée is a delightful twist on the classic French dessert, bringing a revitalizing minty flavor paired with rich chocolate to your table.
This luxurious dessert is ideal for chocolate lovers and is perfect for summer gatherings, dinner parties, or special occasions. With a preparation time of roughly 30 minutes, plus chilling and torching time, you can easily impress your guests with this delectable treat.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 large egg yolks
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 cup fresh mint leaves, finely chopped
- 1/4 cup semi-sweet chocolate chips
- Extra granulated sugar for topping
Cooking Steps:
- In a saucepan, combine the heavy cream, whole milk, sugar, cocoa powder, and salt. Heat over medium until simmering, stirring occasionally.
- Remove the saucepan from heat and add the chopped mint leaves. Let the mixture steep for about 15 minutes to infuse the mint flavor.
- In a separate bowl, whisk the egg yolks and vanilla extract until well blended. Gradually add the warm cream mixture to the egg yolks, whisking continuously to prevent curdling.
- Strain the mixture through a fine-mesh sieve into another bowl to remove the mint leaves and any lumps.
- Stir in the chocolate chips until melted and fully incorporated.
- Pour the mixture evenly into ramekins and place them in a baking dish. Fill the baking dish with hot water, about halfway up the sides of the ramekins, to create a water bath.
- Bake in a preheated oven at 325°F (160°C) for about 30-35 minutes, or until the custards are set and have a slight jiggle in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Once cool, cover and refrigerate for at least 4 hours or overnight.
- To serve, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it is golden and crispy. Allow it to cool for a minute before serving.
Variations and Tips:
- For additional mint flavor, consider adding a few drops of mint extract to the custard mixture before baking.
- If you prefer a more intense chocolate flavor, use dark chocolate chips or add a tablespoon of espresso powder.
- Serve with fresh mint leaves or chocolate shavings on top for a beautiful presentation.
- If you don’t have a kitchen torch, broil the ramekins in the oven for a few minutes, watching closely to prevent burning.
Pineapple Ginger Crème Brûlée
Pineapple Ginger Crème Brûlée is a delightful twist on the classic French dessert that adds a tropical flair with the sweetness of ripe pineapple and a zing of fresh ginger.
This creamy custard, topped with a crispy caramelized sugar crust, is perfect for summer gatherings or a special occasion. The preparation time is around 30 minutes, with an additional chilling time of at least 2 hours, making this dish an excellent choice for those who love indulgent desserts that can be prepared in advance.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup fresh pineapple, finely chopped
- 1 tablespoon grated fresh ginger
- 1 teaspoon vanilla extract
- 5 large egg yolks
- ½ cup granulated sugar (plus extra for caramelizing)
- A pinch of salt
Cooking Instructions:
- Preheat your oven to 325°F (163°C).
- In a medium saucepan, combine the heavy cream, whole milk, chopped pineapple, grated ginger, and vanilla extract. Heat over medium heat until just simmering, then remove from heat.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened.
- Gradually pour the warm pineapple-ginger cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove the pineapple chunks and ginger fibers.
- Divide the custard evenly among ramekins and place them in a baking dish. Fill the dish with hot water, halfway up the sides of the ramekins.
- Bake in the preheated oven for 30-35 minutes, or until the custards are just set but still a little jiggly in the center.
- Carefully remove the ramekins from the baking dish and let them cool at room temperature before refrigerating for at least 2 hours or overnight.
- Just before serving, sprinkle a thin, even layer of granulated sugar on top of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it melts and turns golden brown. Alternatively, place under a broiler for 1-2 minutes, watching closely to prevent burning.
Variations & Tips:
- Experiment with other tropical fruits like mango or coconut for a different flavor profile.
- For a more pronounced ginger flavor, consider infusing the cream with additional ginger slices, then straining before mixing with the eggs.
- To avoid cracking the brûlée topping, make certain the crème brûlée is chilled in the fridge after baking until serving.
- Garnish with fresh pineapple slices or mint for presentation before serving.
Blueberry Vanilla Crème Brûlée
Blueberry Vanilla Crème Brûlée is a delightful twist on the classic French dessert, combining the rich creaminess of vanilla custard with the bright, fruity notes of fresh blueberries. This indulgent dish is perfect for summer gatherings, dinner parties, or a special treat for yourself.
With a preparation time of approximately 30 minutes and a chilling time of at least 2 hours, this dessert can be made in advance, allowing you to enjoy your event without the rush of last-minute preparations.
Ingredients:
- 2 cups heavy cream
- 1 cup fresh blueberries
- 1 teaspoon pure vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for brûlée topping
- A pinch of salt
- Fresh blueberries and mint leaves for garnish (optional)
Instructions:
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, combine the heavy cream, blueberries, and vanilla extract. Gently heat over medium heat until the mixture is steaming but not boiling. Remove from heat and let it steep for about 10 minutes to infuse the berry flavor.
- In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is smooth and light in color.
- Gradually pour the warm cream mixture through a fine mesh strainer into the egg yolk mixture, stirring constantly to avoid cooking the eggs. Discard any solids left in the strainer.
- Divide the custard mixture evenly among four ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the water bath and let them cool for about 15 minutes before refrigerating for at least 2 hours, or overnight.
- Once the custards are chilled, sprinkle a thin layer of granulated sugar on top of each one. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden-brown crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- Let the brûlée cool for a few minutes before serving. Garnish with fresh blueberries and mint leaves if desired.
Variations and Tips:
- Experiment with other berries such as raspberries or strawberries, or combine different fruits for a mixed berry variation.
- For an extra touch of flavor, substitute half of the heavy cream with coconut milk to give a tropical twist.
- To enhance the vanilla flavor, you can use a vanilla bean instead of extract. Simply scrape the seeds from the bean into the cream mixture.
- Make sure to use a shallow dish for the water bath, as deeper water can take longer to heat and may not cook the custard evenly.
- If using a broiler to caramelize the sugar, keep the oven door slightly ajar and watch carefully to prevent the sugar from burning.
Watermelon Mint Crème Brûlée
Watermelon Mint Crème Brûlée is a revitalizing twist on the classic French dessert, perfect for summer gatherings or whenever you want to impress guests with a delightful and elegant treat. This dish combines the sweet taste of ripe watermelon with the cool essence of mint, making it ideal for those who enjoy fruity desserts and are looking for a unique take on a beloved classic.
The preparation time is approximately 40 minutes, not including chilling time, and it serves about six people.
Ingredients:
- 2 cups seedless watermelon puree (about 1 medium watermelon)
- 1 cup heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 cup fresh mint leaves, finely chopped
- 6 tablespoons raw or brown sugar (for caramelizing)
Cooking Steps:
- Preheat your oven to 325°F (160°C).
- In a saucepan, combine the heavy cream, whole milk, half the granulated sugar (1/4 cup), and the fresh mint leaves. Heat the mixture over medium heat until it begins to simmer. Remove from heat and let steep for about 10 minutes to allow the mint flavor to infuse.
- In a bowl, whisk together the egg yolks and the remaining sugar until well combined and slightly pale in color.
- Gradually add the warm cream mixture to the egg yolks while whisking continuously to prevent scrambling.
- Stir in the watermelon puree and the vanilla extract until fully combined.
- Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove mint leaves and any lumps.
- Pour the mixture into 6 ramekins, filling them about three-quarters full.
- Place the ramekins in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 30-35 minutes, or until the edges are set but the centers still jiggle slightly.
- Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
- Before serving, sprinkle about a tablespoon of raw or brown sugar over the top of each chilled custard. Using a kitchen torch, carefully melt the sugar until it forms a crispy, caramelized top. Alternatively, place them under a broiler for 1-2 minutes, watching closely to avoid burning.
- Allow the caramelized sugar to cool and harden for a few minutes before serving. Garnish with extra mint leaves for an elegant touch.
Variations & Tips:
- For a more vibrant flavor, you could add a splash of lime juice to the watermelon puree.
- If you don’t have a kitchen torch, consider experimenting with different types of sugar for the topping, such as flavored sugar (like vanilla or citrus) for added depth.
- To enhance the segment of watermelon, consider adding a hint of sea salt on top of the caramelized sugar for a sweet and salty combination.
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days prior to serving, just wait to caramelize the sugar until you’re ready to serve for the best texture.
Matcha Green Tea Crème Brûlée
Matcha Green Tea Crème Brûlée is a delightful twist on the classic French dessert that combines the creamy richness of custard with the earthy undertones of matcha green tea. This elegant dessert is perfect for entertaining guests or for a special occasion, yet it can be made at home with ease.
With a preparation time of around 20 minutes (plus chilling), it impressively balances sophistication with a touch of casual comfort.
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 5 large egg yolks
- 2 tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Extra granulated sugar for caramelizing the top
Cooking Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Arrange ramekins (about 6) in a baking dish.
- Heat the Cream: In a saucepan, whisk together the heavy cream, granulated sugar, and matcha powder over medium heat. Stir constantly until the mixture is hot but not boiling, and the sugar and matcha are fully dissolved.
- Whisk the Egg Yolks: In a separate mixing bowl, whisk the egg yolks, vanilla extract, and a pinch of salt until smooth.
- Combine Ingredients: Gradually pour the hot cream mixture into the egg yolks while continuously whisking to temper the eggs. Do this slowly to avoid curdling the eggs.
- Fill the Ramekins: Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to guarantee a smooth texture, then pour it evenly into the prepared ramekins.
- Bake in a Water Bath: Carefully place the baking dish in the oven. Fill the baking 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 centers still slightly jiggle.
- Chill: Remove from the oven and let it cool slightly before refrigerating for at least 2 hours, or overnight for best results.
- Caramelize the Sugar: When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy crust. Alternatively, broil the ramekins under the oven broiler for 1-2 minutes, watching closely to prevent burning.
- Serve: Let the caramelized sugar cool for a minute before serving, and enjoy your Matcha Green Tea Crème Brûlée!
Variations & Tips
- Flavor Variations: Experiment by adding a splash of coconut milk for a tropical twist or infuse the cream with other flavors such as orange zest or lavender before mixing with the egg yolks.
- Presentation: Garnish with fresh berries or edible flowers for a beautiful presentation.
- Make Ahead: The custard can be prepared ahead of time and stored in the refrigerator for up to 3 days before caramelizing the top just before serving.
- Torch Safety: If using a kitchen torch, be sure to follow all safety precautions, especially when working with an open flame.
