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Creme brulee (Matcha creme brulee) | Coris cooking's recipe transcriptお気に入りに追加
- Granulated sugar : 75g
- 抹茶 : 7g
- 牛乳 : 280g
- 生クリーム : 80g
- 卵黄 : 4個
Put sugar and matcha in a bowl and mix well with a whipper.
Add a little milk and mix well.
Add the rest of the milk in 2-3 batches and mix well.
Add fresh cream, strain with a tea strainer and put in a pot.
set fire to
Prepare egg yolks in a bowl.
Heat 1 over medium heat, and turn off the heat when it reaches about 70°C.
Add 3-4 times to the bowl and mix well each time.
Strain through a tea strainer, pour into a cup, and place on a baking sheet.
Fill the baking sheet with boiling water so that it covers the surface, and lightly cover it with a large piece of aluminum foil.
Bake in an oven preheated to 150°C for about 30-60 minutes.
When the heat is removed, chill in the refrigerator for at least 3 hours.
Sprinkle the surface of 3 with granulated sugar and burn the sugar on the surface with a burner.
Sprinkle with matcha and you're done.
・The amount is about 6 cocotte type.
・Matcha is from Jokoen in Wazuka-cho, Kyoto.
・You can use whatever cup you like.
・When you tap the cup lightly, if it shakes like it has elasticity, it's an indication of baking.
・Sprinkle 1 to 1.5 teaspoons of granulated sugar on the brulee in a cocotte shape.
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