Crème Brûlée comes in many different flavors. This low-carb keto matcha crème brûlée combines matcha's earthy flavors with creamy French-style custard.
Yeah, the French prepare it with pretty much every flavor you can think of. Since I've already posted the classic vanilla keto Crème Brûlée recipe, which is my personal top choice, I'm representing another favorite of mine: Keto Matcha Crème Brûlée.
What's up with me and matcha green tea powder? I know, if you browse through my recipes, you will find more than a couple that include this delicious antioxidant powder. Must be something about Japanese cuisine for I adore most of it so much. Though, I do leave out all forms of tempura, obviously.
Not a matcha fan?
Well, I will not try to convince you into anything, but just think about it for a second. Much research has come to conclude that the green tea powder enhances metabolism, helps reduce stress, can help boost your immune system, lower the bad cholesterol levels, and even help with weight loss, especially if consumed pre-exercise. Not bad for something that even tastes so good, eh? On its own, of course, it tastes bitter but combined with dairy or coconut. Add some stevia, and you're there!
If you are still not a matcha fan, it does not mean you can just skip through these recipes. Bear with me instead, but suit yourself and use coffee powder.
Keto Matcha Crème Brûlée
- Preheat the oven to 320°F (160°C). Place 6 baking dishes in a large roasting pan. Bring a pot of water to a boil.
- In a medium saucepan, combine cream and half of erythritol.
- Add matcha green tea powder to the cream. Heat gently on medium temperature just until the mixture starts to bubble a little (around 7 minutes).
- In the meantime, whisk the egg yolks with remaining erythritol and salt. Use a large mixing bowl and an electric mixer. Mix until the mixture gets pale yellow.
- Start adding the hot cream mixture into the yolk mixture. It might be best to use a ladle. You want to prevent the eggs from curdling. That is why you need to add only a small amount of cream at first. Whisk to combine. Next, add two ladles of cream mixture, one at a time, and whisk after each addition. Continue in the same manner, until you mix in all the remaining cream mixture.
- Strain through a fine sieve into a large cup. You want to get rid of any bits of cooked egg just in case.
- Pour the custard into baking dishes. Place the roasting pan in the oven. Pour enough boiling water in the pan to come halfway up the sides of the dishes.
- Bake until custards are set (around 35 minutes). When shaken, they should tremble slightly in the middle. Don’t let them get too firm.
- Remove the ramekins from hot water and let them cool on a wired rack for up to 30 minutes. Then, cover them with a foil and place them in the fridge for at least 2 hours (overnight is best).
- Before serving, sprinkle about ½ tablespoon of erythritol over each creme brulee. Use a blow torch to caramelise it. Erythritol will not caramelise as well as sugar, but it will do the job well enough to offer a similarly crispy experience.
- If you don’t own a torch, you can use a broiler, but watch really closely for when the topping is melted. It is advised that you put the creme brulees in a freezer for 15 minutes prior to caramelising, to make sure the custards remain cold after “bruleeing.”
- Let the dish sit for a couple of minutes before serving. Enjoy your bruleed matcha "latte"!