Oat Milk Crème Brûlée with Matcha

Ingredients

• 200 ml Oat milk
• 60 g Granulated sugar
• 4 Egg yolks
• 2 tsp Matcha powder
• 1 tsp Vanilla extract
• 30 g Extra granulated sugar for topping

Instructions

1. 1

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

2. 2

   In a saucepan, heat the oat milk with the vanilla extract until just simmering, then remove from heat.

3. 3

   Whisk the egg yolks with 60 g sugar until pale, then gradually whisk in the hot oat milk.

4. 4

   Stir in the matcha powder until fully incorporated, then strain the custard into the ramekins.

5. 5

   Create a water bath by filling the baking dish with hot water halfway up the sides of the ramekins; bake for 35‑40 minutes, until the custard is set but still slightly wobbly in the center.

6. 6

   Remove the ramekins, cool to room temperature, then refrigerate for at least 30 minutes.

7. 7

   Just before serving, sprinkle the remaining 30 g sugar evenly over each custard and caramelize with a kitchen torch or broiler until golden and crisp.