Ingredients: (~ 4-6 servings)
2 cups coconut cream
1 vanilla bean or 1 tsp vanilla extract
1-1.5 teaspoons matcha powder
1-3 tbsp maple syrup (or any sweetener of your choice, adjust to taste)
2.5 tbsp cornstarch
A pinch of salt
Optional toppings: Sugar or matcha powder
Instructions:
1. Heat coconut cream with split vanilla bean (or extract). Cover and let sit for 1-4 hrs.
2. Strain cream to remove vanilla pod. Whisk in sifted matcha, sweetener, and salt.
3. Dissolve cornstarch in 2 tbsp water and whisk into the mixture. Heat on low until thickened (5-7 min).
4. Pour custard into ramekins filling each about 3/4 full, cool slightly, then chill for 4+ hrs, or overnight for best results.
5. For sugar topping, caramelize with a torch or broil for 1-2 min. For matcha topping, dust with sifted matcha powder. Serve immediately. Enjoy! 🌱
Profile: Matcha Crème Brûlée
Crème brûlée is one of those desserts that feels fancy yet is surprisingly simple to make. For this plant-based version, coconut cream takes the place of heavy cream, offering a rich and naturally sweet base that mimics the classic custard texture. Matcha adds a bright green hue and a unique earthy flavor that beautifully balances the dessert’s sweetness. Used in Japanese tea ceremonies for centuries, matcha not only brings its vibrant taste but also a boost of antioxidants. Whether you're new to matcha or already a fan, this recipe highlights its timeless appeal while celebrating the versatility of plant-based ingredients.
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