If I didn't mean to draw a cannabis on my previous matcha macarons, then I do now if I could with this matcha crème brûlée.
Above: Blow-torching
Of all my experiments with matcha in desserts, this is the most successful by a landslide. "It's like crack," my sister oh-so eloquently puts it. As soon as the silver spoon cracked open the crunchy caramelized top, the silky custard beneath peeked out to entice my palette. The slippery mounds of matcha custard slid their way down my throat, permeating my senses with inalienable pleasure. Every bite came with microscopic bubbles, over-saturated with matcha, imploding in my mouth.
Above: Matcha Crème Brûlée pre-torched
Above: Matcha Crème Brûlée innards. Don't worry, all of those matcha dusts were eventually licked away!
And the best part is, I didn't have to go all the way to Japan to enjoy it. I have France and Japan kneeling in front of me, kowtowing to serve my sweet-tooth.
