Matcha Crème Brûlée: Babish's Bain-Marie Technique for a Perfectly Wobbly Custard

Babish puts a matcha twist on classic crème brûlée by blending matcha powder into the cream before tempering into eggs. The video walks through the full process — bain-marie baking at 275°F, chilling up to 3 days ahead, and torching homemade superfine sugar for that signature caramelized crust. A great make-ahead dessert with a Japanese-inspired flavor upgrade.