Hojicha or Matcha Crème Brûlée

Ingredients

• 1500ml heavy cream
• 22 tbsp hojicha powder (or 1.5 tbsp matcha powder)
• 35 large egg yolks
• 480g caster sugar, plus extra for topping
• 51 tsp vanilla extract
• 6Pinch of sea salt

Instructions

1. 1Preheat oven to 150°C (300°F). Place 4–6 ramekins in a deep baking tray.
2. 2Gently heat the cream with hojicha (or matcha) powder, whisking until fully dissolved. Do not boil. Remove from heat and cool slightly.
3. 3Whisk egg yolks with caster sugar until pale and slightly thickened. Add vanilla and salt.
4. 4Slowly pour the warm hojicha cream into the egg mixture, whisking constantly to temper.
5. 5Strain through a fine sieve into a pouring jug. Pour evenly into the ramekins.
6. 6Fill the baking tray with hot water to halfway up the ramekins (bain-marie). Bake for 35–45 minutes until custard is set with a slight wobble.
7. 7Cool to room temperature, then refrigerate for at least 3 hours.
8. 8Just before serving, sprinkle a thin layer of caster sugar on top and caramelize with a kitchen torch until golden and glassy.