Ingredients and Weight:
- Cooked genmai-cha, 2 cups
- Heavy cream, 2 cups
- Milk, 1/2 cup
- Sugar, 1/2 cup
- Eggs, 3
- Egg yolks, 2
- Vanilla extract, 1 teaspoon
- Salt, a pinch
- Raw sugar or granulated sugar for brûlée topping, 1/4 cup
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Preheat oven to 325°F (165°C).
- Line an 8x8 baking dish with parchment paper.
- Steep genmai-cha in 2 cups of hot water for 10 minutes. Strain out the tea leaves.
- In a saucepan, combine genmai-cha, heavy cream, milk, sugar, salt, and vanilla extract. Bring to a simmer over medium heat, stirring occasionally.
- In a bowl, whisk together eggs, egg yolks, and 1/4 cup of the sugar.
- Gradually add the hot genmai-cha mixture to the egg mixture, whisking constantly.
- Pour the custard into the prepared baking dish.
- Place the baking dish in a larger roasting pan filled with 1 inch of hot water.
- Bake for 45-50 minutes, or until the custard is set.
- Remove from oven and let cool completely.
- Sprinkle raw sugar or granulated sugar evenly over the surface of the custard.
- Use a kitchen torch to brûlée the sugar until it caramelizes.
Nutritional Information:
- Calories: 250 per serving
- Fat: 13g
- Protein: 6g
- Carbohydrates: 27g
Dish Characteristics:
- Creamy and velvety custard
- Rich genmai-cha flavor
- Caramelized sugar topping
- Perfect for a special occasion or dessert
User Comments:
- "This crème brûlée was absolutely delicious! The genmai-cha flavor was subtle and elegant, and the caramelized sugar topping was the perfect finishing touch."
- "I was skeptical about genmai-cha in a dessert, but I was pleasantly surprised. The flavor was unique and very enjoyable."
- "This was a great way to use up leftover genmai-cha. It turned out so well, I will definitely make it again."
Special Precautions and Tips:
- Do not overcook the custard, as it will become grainy.
- If you do not have a kitchen torch, you can place the baking dish under a preheated broiler for a few minutes to caramelize the sugar.
- Serve the crème brûlée immediately after brûléeing, as the sugar topping will soften over time.
