Coconut‑Milk Crème Brûlée with Matcha

Ingredients

• 1 cup coconut milk (full‑fat)
• 1/4 cup granulated sugar
• 1 teaspoon matcha powder
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 2 tablespoons extra granulated sugar for topping

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Place two ramekins in a baking dish and set aside.

2. 2

   In a saucepan over medium heat, combine the coconut milk, 1/4 cup sugar, matcha powder, and vanilla extract; whisk until the sugar dissolves and the mixture is smooth.

3. 3

   In a small bowl, mix the cornstarch with 2 tablespoons of cold water to form a slurry, then stir it into the hot coconut‑milk mixture. Continue cooking, stirring constantly, for 2–3 minutes until the custard thickens.

4. 4

   Divide the custard evenly between the ramekins. Carefully pour hot water into the baking dish around the ramekins to create a water bath, ensuring the water reaches halfway up the sides.

5. 5

   Bake for 30–35 minutes, or until the custard is set but still slightly wobbly in the center. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 15 minutes.

6. 6

   Just before serving, sprinkle the 2 tablespoons of extra sugar evenly over each custard surface. Use a kitchen torch to caramelize the sugar until golden and crisp, or place under a broiler for 1–2 minutes, watching closely.