Ube Matcha Crème Brûlée

Ube Matcha Crème Brûlée
Ube Matcha Crème Brûlée by Jamie Shorrocks, Soresby Street Café
Jamie Shorrocks
Jamie Shorrocks

Ube Matcha Crème Brûlée

By Jamie Shorrocks, Soresby Street Café

When chef Jamie Shorrocks took over Soresby Street Café just over two years ago, he transformed what had been a coffee shop into a café with a fully equipped kitchen and a proper focus on fresh, homemade food.

Drawing on more than 20 years’ experience, Jamie’s created a menu that manages to balance quality with speed, making it popular for everyone, whether they’re dashing in on their lunch break or settling down for a nice relaxing lunch or full English breakfast. And this month, Jamie’s sharing one of his brand new recipes with Reflections readers, his Ube matcha crème brûlée. And having tried it ourselves, we can assure you, it’s absolutely cracking!

Ube Matcha Crème Brûlée
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Ube Matcha Crème Brûlée

Recipe by Jamie Shorrocks, Soresby Street Café

Ingredients

  • 5 free-range egg yolks

  • 200g caster sugar

  • 1 vanilla pod, split lengthways

  • 300ml double cream

  • 100ml full-fat milk

  • 1 tbsp matcha powder, sifted

  •  1 tsp ube extract

  • Blended Demerara sugar, for the topping

Directions

  • Whisk together the egg yolks and caster sugar until pale and smooth.
  • Gently heat the double cream and milk with half of the vanilla pod until steaming hot, but do not allow it to boil.
  • Remove from the heat, then whisk in the sifted matcha powder and ube extract until fully combined.
  • Divide the mixture evenly between small ramekins or ovenproof coffee cups.
  • Place the ramekins in a deep roasting tin and fill with hot water to create a bain-marie, ensuring the water comes halfway up the sides. Bake at 150°C for 40–60 minutes, or until the custards are just set with a slight wobble in the centre.
  • Remove from the water bath and leave to cool completely before refrigerating for at least three hours.
  • Just before serving, sprinkle a thin, even layer of blended Demerara sugar over each crème brûlée and caramelise gently with a blowtorch until golden and crisp.

Notes

  • Chef’s Tip:  For an extra layer of texture, finish with a sprinkling of chopped or crushed pistachios. They add a delicious crunch that perfectly complements the creamy custard and the earthy matcha and ube flavours.
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