MATCHA & HEMP TEA CREME BRULEE
2½ cups heavy cream divided
4 tsp. Matcha & Hemp Tea
4 large egg yolks
1 whole egg
¼ cup sugar for base recipe and 5 Tbsp. for caramelizing
Preheat the oven to 300°F and prepare some hot water. Add 2 cups of the heavy cream into a saucepan. To the remaining ½ cup of cream, add the matcha tea. Using a hand blender or milk frother, incorporate the matcha tea powder until well combined and no lumps are visible. Add the matcha heavy cream to the saucepan and mix well. Over medium heat, heat the heavy cream. Make sure to stir frequently and monitor the cream not to scorch. Once the cream is warm remove from heat.
Whisk together the egg yolks, egg, and sugar in a heatproof bowl. Slowly stream the hot cream a little at a time into the egg yolk mixture while whisking. This helps bring the temperature of the yolks up so that the hot cream doesn't scramble the eggs. With a fine mesh strainer, strain the creme brûlée base into a container with a spout.
Place four 8 ounce ramekins or small mason jars into a baking pan with at least 2" tall sides. Portion the creme brûlée base into the four ramekins. Carefully pour the prepared hot water into the baking pan, half way up the ramekin. Bake the creme brûlée for 30 minutes, or until they slightly wobble in the center when you gently jiggle the ramekin, being careful not to scramble.
Remove the creme brûlée from the oven and out of the water bath. Let them cool slightly at room temperature, then place them in the fridge to chill for at least 2 hours or overnight.
When the custards are ready to serve, remove them from the fridge and let them warm up at room temperature for 3 to 5 minutes. Sprinkle about a tablespoon of raw sugar on top of each and roll the sugar around to evenly cover the surface. Discard excess sugar. With a kitchen torch, carefully brûlée each custard until the sugars are caramel in color. Let the sugar cool for a minute and enjoy! These matcha crème brûlées are also great with berries or crunchy granola.