![\"571\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/06\/571.jpg\")
<\/a><\/p>\nFrozen Matcha Crema Catalana (Semi-Frozen Matcha Custard Brulee)<\/strong><\/p>\n We call this “Catalana (\u30ab\u30bf\u30e9\u30fc\u30ca)\u201d in Japan.<\/p>\n It’s a popular frozen custard brulee dessert usually served at Italian restaurants in Japan.<\/p>\n This is custard cooked in a bain marie (hot water bath), frozen for a few hours, and the top is covered with sugar and caramelized, and then is frozen again.<\/p>\n <\/p>\n The first time I had this was about five years ago when I was back home in Japan for vacation. It was at a small Italian restaurant near my parents’ home and we had this as a dessert after dinner.<\/p>\n It was rich, creamy, cold, and absolutely delicious. It was such a memorable experience. <\/p>\n I thought about making this myself for a long time, and finally last weekend I decided to do it.<\/p>\n My version is matcha green tea flavored, and this really helps create a nice balance working well with the sweetness and the richness of the custard.<\/p>\n If you like custard or matcha, this is a must try!<\/p>\n 500cc heavy cream 1. Place heavy cream and vanilla beans in a small sauce pan. Heat until the temperature reaches 158 F (or 70 C). \u62b9\u8336\u30ab\u30bf\u30e9\u30fc\u30ca<\/strong><\/p>\n \u30ab\u30bf\u30e9\u30fc\u30ca\u3001\u3042\u3042\u3001\u30ab\u30bf\u30e9\u30fc\u30ca\u3001\u30ab\u30bf\u30e9\u30fc\u30ca\u3002<\/p>\n \u3068\u3001\u4ff3\u53e5\u8abf\u306b\u6b4c\u3048\u3066\u3057\u307e\u3046\u3050\u3089\u3044\u3001\u601d\u3044\u5165\u308c\u304c\u3042\u3063\u305f\u3082\u306e\uff08\u7b11\uff09\u3002<\/p>\n \u3068\u3044\u3046\u306e\u3082\u3001\u30ab\u30bf\u30e9\u30fc\u30ca\u3001\u51fa\u4f1a\u3063\u305f\u306e\u306f\u3001\u3082\u3046\uff15\uff5e\uff16\u5e74\u307b\u3069\u524d\u306e\u3053\u3068\u3002<\/p>\n \u65e5\u672c\u306b\u4e00\u6642\u5e30\u56fd\u4e2d\u3001\u5b9f\u5bb6\u306e\u8fd1\u304f\u306b\u51fa\u6765\u305f\u30a4\u30bf\u30ea\u30a2\u30ec\u30b9\u30c8\u30e9\u30f3\u306e\u30c7\u30b6\u30fc\u30c8\u3067\u51fa\u3066\u304d\u307e\u3057\u305f\u3002<\/p>\n \u201c\u3048\u3063\u3001\u30b3\u30ec\u306f\u4f55\uff1f\uff01\u201d\u3001\u3068\u305d\u306e\u7f8e\u5473\u3057\u3055\u306b\u30ce\u30c3\u30af\u30a2\u30a6\u30c8\u3055\u308c\u305f\u306e\u306f\u3001\u3082\u3046\u6628\u65e5\u306e\u3053\u3068\u306e\u3088\u3046\u306b\u601d\u3044\u51fa\u3057\u307e\u3059\uff08\u3061\u3087\u3063\u3068\u30c9\u30e9\u30de\u30c1\u30c3\u30af\u3084\u306d\uff08\u7b11\uff09\uff09\u3002<\/p>\n \u30ab\u30bf\u30e9\u30fc\u30ca\u3001\u30af\u30ec\u30fc\u30e0\u30d6\u30ea\u30e5\u30ec\u3068\u30d7\u30ea\u30f3\u306e\u3042\u3044\u306e\u3053\u307f\u305f\u3044\u306a\u306e\u304c\u3001\u534a\u51b7\u51cd\u3055\u308c\u305f\u611f\u3058\u3001\u3068\u3067\u3082\u8a00\u3063\u305f\u3089\u3044\u3044\u3067\u3057\u3087\u3046\u304b\u3002<\/p>\n \u4f5c\u308a\u305f\u3044\u3001\u4f5c\u308a\u305f\u3044\u3001\u3068\u601d\u3044\u3064\u3064\u3001\uff15\uff0c\uff16\u5e74\u7d4c\u3063\u3066\u3001\u3088\u3046\u3084\u304f\u91cd\u3044\u8170\u304c\u4e0a\u304c\u308a\u307e\u3057\u305f\u3002<\/p>\n \u3061\u3087\u3063\u3068\u8abf\u3079\u3066\u307f\u308b\u3068\u3001\u30ab\u30bf\u30e9\u30fc\u30ca\u3001\u610f\u5916\u306b\u3082\u30a4\u30bf\u30ea\u30a2\u3058\u3083\u306a\u304f\u3063\u3066\u30b9\u30da\u30a4\u30f3\u306e\u30ab\u30bf\u30e9\u30f3\u5730\u57df\u304c\u767a\u7965\u3068\u3044\u3046\u3068\u3053\u308d\u304b\u3089\u540d\u524d\u304c\u6765\u3066\u3044\u308b\u3088\u3046\u3067\u3059\u306d\u3002<\/p>\n \u4eca\u65e5\u7d39\u4ecb\u3057\u3066\u3044\u308b\u306e\u306f\u62b9\u8336\u5473\u306b\u4f5c\u3063\u305f\u3082\u306e\u3002<\/p>\n \u3068\u3063\u3066\u3082\u6ed1\u3089\u304b\uff5e\u3002<\/p>\n \u305d\u3057\u3066\u3001\u6fc3\u539a\u306a\u5473\u306a\u306e\u3067\u3059\u304c\u3001\u62b9\u8336\u306e\u82e6\u5473\u304c\u3044\u3044\u611f\u3058\u306b\u30d0\u30e9\u30f3\u30b9\u3092\u3068\u3063\u3066\u304f\u308c\u307e\u3059\u3002<\/p>\n \u4e45\u3057\u3076\u308a\u306b\u30d0\u30fc\u30ca\u30fc\u3082\u4f7f\u3063\u3066\u7802\u7cd6\u306e\u30ad\u30e3\u30e9\u30e1\u30ea\u30bc\u3082\u3057\u307e\u3057\u305f\u304c\u3001\u3053\u306e\u30ab\u30e9\u30e1\u30eb\u5473\u304c\u307e\u305f\u7f8e\u5473\u3057\u3044\u3002<\/p>\n \u30c6\u30ea\u30fc\u3082\u5927\u597d\u304d\u3002<\/p>\n \u5c11\u3057\u305a\u3064\u5207\u308a\u5206\u3051\u3066\u5915\u98df\u5f8c\u306b\u98df\u3079\u3066\u307e\u3057\u305f\u304c\u3001\u30c6\u30ea\u30fc\u3001\u5f85\u3061\u304d\u308c\u305a\u3001\u663c\u904e\u304e\u3050\u3089\u3044\u304b\u3089\u3001\u201c\u3042\u308c\u98df\u3079\u3066\u3044\u3044\uff1f\u201d\u3063\u3066\u3002<\/p>\n \u751f\u30af\u30ea\u30fc\u30e0\u305f\u3063\u3077\u308a\u3001\u5375\u9ec4\u305f\u3063\u3077\u308a\u306a\u306e\u3067\u3001\u30ab\u30ed\u30ea\u30fc\u306f\u30b9\u30b4\u30a4\u3053\u3068\u306b\u306a\u3063\u3066\u308b\u3068\u601d\u3046\u306e\u3067\u3059\u304c\u3001\u7f8e\u5473\u3057\u3044\u3082\u306e\u306f\u3084\u3063\u3071\u308a\u7f8e\u5473\u3057\u3044\u3067\u3059\uff08\u7b11\uff09\u3002<\/p>\n \u4e00\u65e5\u306e\u7d42\u308f\u308a\u306b\u81ea\u5206\u3078\u306e\u3054\u8912\u7f8e\u611f\u899a\u3067\u3044\u305f\u3060\u3044\u3066\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Frozen Matcha Crema Catalana (Semi-Frozen Matcha Custard Brulee) We call this “Catalana (\u30ab\u30bf\u30e9\u30fc\u30ca)\u201d in Japan. It’s a popular frozen custard brulee dessert usually served at Italian restaurants in Japan. This is custard cooked in a bain marie (hot water bath), frozen for a few hours, and the top is covered with sugar and caramelized, and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-36104","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36104"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36104\/revisions"}],"predecessor-version":[{"id":36147,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36104\/revisions\/36147"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4 egg yolks
\n1 egg
\n175g sugar
\n1 vanilla bean pod
\nsugar (for brulee part)
\n1 teaspoon matcha powder<\/p>\n
\n2. In a bowl mix egg yolks, egg, sugar, and matcha powder.
\n3. Add the egg mixture to the pot. Constantly stir over a low heat for about 5 minutes.
\n4. Pour in a dish.
\n5. Put the dish in a larger pan. Add boiled water to the larger pan until it reaches about halfway up the dish.
\n6. Bake for about 50~60 minutes at 130C (or 265 F) or until it loosely sets.
\n7. Remove from the oven. Let it cool. Freeze for 3 hours.
\n8. Sprinkle sugar on top and caramelize the sugar with a burner.
\n9. Put it back in the freezer. Wait for another hour or so before serving. <\/p><\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"