Creme brulee (Matcha creme brulee) | Coris cooking's recipe transcript

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.

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.