Crème Brûlée & Chocolate Mousse Cake | Pastry Chef Ligia Richter

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option, while milk + cornstarch reduces cost.

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more accessible and less expensive.

Welcome to The Chef's Kitchen with Nicole Gaffney, Leia RoR, and Sylvia deoa.

Introduce the dish: a no-bake Crème Brûlée with a twist of matcha flavor.

Boil the heavy cream carefully, avoiding overboiling.

In a bowl, mix all egg yolks by weight (2 large eggs) with sugar until combined.

Prepare to temper the egg yolks by having the hot cream ready to pour in immediately after mixing with sugar.

Add vanilla paste to the egg mixture, noting the absence of vanilla beans due to cost.

Mix in matcha powder to the egg mixture for flavor and color.

Strain the mixture to remove lumps, ensuring a smooth custard.

Soften leaf gelatin in cold water with ice, then squeeze out excess water before adding to the mixture.

Return the mixture to the stove, ensuring it does not boil to avoid scrambled eggs.

Check the temperature of the mixture, ensuring it is around 77°F before adding gelatin.

Use a hand blender to emulsify the mixture, being careful not to incorporate too much air.

Pour the mixture into molds or tart shells while still hot to prevent setting too soon.

Fill the green tea tart shells completely, noting they will sink a bit as they cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens