Preparation time: 30 minutes

Servings: 4

INGREDIENTS

• 4 egg yolks
• 30g granulated sugar
• 400 ml fresh whipped cream
• 2 tsp matcha powder
• 1 tsp vanilla extract
• 1 pinch of salt

Toppings:

• 4 Tbsp cane sugar
• Fresh fruit
• Mint leaves

Kitchen tools:

• 4 small oven dishes
• Crème brûlée torch
• Deep oven plate
• Plastic wrap

PREPARATION

Preheat the oven at 150°C.

Put the egg yolks in a mixing bowl, and add the sugar, salt and vanilla extract. Mix until the egg yolks are light.

Heat the whipped cream in a small pan and sift the matcha powder into it. Mix all well. Set aside and let it cool for a while. Add the boiled whipped cream to the egg yolks little by little, and mix all well. Then sift the cream mixture through a fine sieve.

Warm water bath

Put the small oven dishes in a large oven plate. Divide the cream mixture over the small dishes, then add the water to the large plate.

Put the small dishes with the warm water bath in the oven for about 30 to 40 minutes until the edges of the mixture have solidified. The baking time depends on the height of the small dishes.

Take the small dishes out of the warm water bath and let them cool on a tray. Then cover them and put them in the fridge for at least 2 hours or an entire night.

Take off the plastic wrap and dry with a paper towel if necessary. Divide the sugar over the dishes and caramelize the sugar using the torch.

Garnish with fruit and mint leaves.