Matcha creme brulee is the Japanese dessert with matcha green tea from the "burnt cream".
2 egg yolks
100 ml sugar-free cream
80 ml milk
3 tablespoons sugar
1 teaspoon matcha
Whip the egg yolks with 2 tablespoons of sugar in a bowl with a hand whisk.
Heat the milk and cream in a pan. Add the matcha through a fine sieve.
Once hot (but not boiling), incorporate everything into the egg yolks with the sugar, mixing well. Then pour the mixture back into the pot.
Mix over low heat until the cream is quite thick and velvety, then pour it into the moulds.
Bake in a pre-heated oven at 150° C for 15 minutes.
Cool in the refrigerator for 2 hours.
Sprinkle the cooled cream with a spoonful of sugar and burn with the torch.