Spring has finally arrived in Sydney, well almost. The weather is still changing, with lots of rainy days and strong winds. I love spring, it is my favourite season of the year. Longer days, cool weather and gorgeous blooming flowers.
It has been raining the whole day, so the best way to make full use of this weather is to stay at home and bake. I am not in the mood to bake something that I have never tried before, but at the same time I still want to experiment with new dessert. Crème Brûlée is one of the easiest dessert to make and you can either make the classic vanilla flavour or be creative by mixing your own.
When I invited MyDateWithFood over for dinner a while ago and served her Passionfruit Crème Brûlée, she mentioned that her talented sister made Green Tea Brûlée using matcha (green tea) powder. So I steal her idea (I know she won't mind) and use my Passionfruit recipe to make the Green Tea flavour. I replace the passionfruit with one(1) teaspoon of matcha powder and add vanilla pod* into the milk/cream mix.
*Split open the vanilla pod and use the non-sharp side of the knife to extract the tiny black seeds.
I have fallen in love with this Green Tea Brûlée! The strong vanilla and green tea flavours blend perfectly and the taste reminds me of Japanese Green Tea ice-cream. I feel less guilty having it from the mini ramekin; a very light and refreshing dessert to end the night.
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