Matcha Crème Brûlée with Biscoff Butter Layer – Recipe
This isn't just any matcha crème brûlée recipe. This is a matcha crème brûlée recipe with a layer of Biscoff cookie butter at the bottom.
Ready? Let's go.
Ingredients:
8 tbsp Lotus Biscoff Spread
25ml double cream mixed with 25ml water
1 tbsp matcha
450ml double cream
100g caster sugar
6 egg yolks
1 tbsp vanilla bean paste
4 extra tsp caster sugar for the topping
Method:
1. Put the Biscoff spread in a small saucepan, and melt it to a liquid on a very low heat. Divide the melted spread equally between four ramekins, leave to cool to room temperature, and chill for half an hour so it re-solidifies.
2. Preheat the oven to 150°C.
3. Whisk the 50ml double cream-water mixture with the matcha until you have a smooth, thick emulsion.
4. Heat the double cream over a pan on medium heat until just about steaming but not bubbling and take off the heat. Mix a few spoonfuls of the hot cream into the matcha mixture to thin it out, then pour everything into the pan and mix well.
5. With a balloon whisk, whisk the egg yolks, caster sugar and vanilla bean paste together in a large bowl. Pour over the hot matcha cream, whisking constantly to keep the egg yolks from scrambling. Leave to rest for a minute or two before skimming any foam off the top with a spoon. Discard the foam.
6. Gently pour the mixture between the four ramekins until you have about half a cm away from the top of each. You may have a little leftover mixture – I made a mini 'tester' out of it in a smaller ramekin.
7. Place the ramekins in a deep roasting tin, and fill the roasting tin with boiling water from the kettle until halfway up the ramekins. Pop in the oven and bake for 30 minutes. Remove from the oven, lift the ramekins out of the hot water (carefully!) and cool on a wire rack. When completely cool, pop in the fridge for four hours or overnight.
8. When you're ready to serve, sprinkle a teaspoonful of caster sugar on top of each ramekin evenly. Then brûlée with a cook's blowtorch or under the grill in your oven. Let the top cool for five minutes before serving.
Enjoy, and have fun.
Ready? Let's go.
Ingredients:
8 tbsp Lotus Biscoff Spread
25ml double cream mixed with 25ml water
1 tbsp matcha
450ml double cream
100g caster sugar
6 egg yolks
1 tbsp vanilla bean paste
4 extra tsp caster sugar for the topping
Method:
1. Put the Biscoff spread in a small saucepan, and melt it to a liquid on a very low heat. Divide the melted spread equally between four ramekins, leave to cool to room temperature, and chill for half an hour so it re-solidifies.
2. Preheat the oven to 150°C.
3. Whisk the 50ml double cream-water mixture with the matcha until you have a smooth, thick emulsion.
4. Heat the double cream over a pan on medium heat until just about steaming but not bubbling and take off the heat. Mix a few spoonfuls of the hot cream into the matcha mixture to thin it out, then pour everything into the pan and mix well.
5. With a balloon whisk, whisk the egg yolks, caster sugar and vanilla bean paste together in a large bowl. Pour over the hot matcha cream, whisking constantly to keep the egg yolks from scrambling. Leave to rest for a minute or two before skimming any foam off the top with a spoon. Discard the foam.
6. Gently pour the mixture between the four ramekins until you have about half a cm away from the top of each. You may have a little leftover mixture – I made a mini 'tester' out of it in a smaller ramekin.
7. Place the ramekins in a deep roasting tin, and fill the roasting tin with boiling water from the kettle until halfway up the ramekins. Pop in the oven and bake for 30 minutes. Remove from the oven, lift the ramekins out of the hot water (carefully!) and cool on a wire rack. When completely cool, pop in the fridge for four hours or overnight.
8. When you're ready to serve, sprinkle a teaspoonful of caster sugar on top of each ramekin evenly. Then brûlée with a cook's blowtorch or under the grill in your oven. Let the top cool for five minutes before serving.
Enjoy, and have fun.
(Also adding 'creme brulee' without the accents here as the search engine isn't smart enough to pick it up without the accents.)
Comments
Post a Comment