One of the standby desserts that Plated Desserts made was creme brulee, to satisfy the cream/custard requirement. I decided to make green tea flavored ones, just to defy the norm and put a twist on it. Thank goodness Chef Morse had some matcha green tea powder on hand - otherwise I would've had to use regular green tea bags and the flavor wouldn't be as pleasant (not to mention it wouldn't have had that nice green color, probably more of a grayish tint instead).
The creme part was baked in the oven with about an inch of water in the pan (to prevent it from drying out). They were in the oven for about half an hour, until the custard set.
Since this was a cream/custard dessert, Chef's requirement was to have a "crunch" element to offset the cream texture. I was going to recycle something we had in the dry box (basically a plastic tub filled with desiccant to keep things dry and crisp), but Chef suggested fortune cookie (implied Asian stereotype here!).
First I had to make a ring mold out of thin cardboard (I used a bakery cake box). The size of the mold depends on the size of the fortune cookies you want, and the thickness of the ring actually doesn't matter. The ring was placed on a silicone baking mat (to prevent the cookie from sticking) and then I spatula-ed some honey tuile cookie batter (see recipe below) into the ring mold, using the spatula to even out the batter until it was same thickness as the cardboard.
They honey tuile cookies were baked until golden, then taken out and immediately spatula-ed off and folded in half (you need heat resistant fingers) and wrapped around a wooden dowel like so. The dowel should be anchored with a weight (i.e. a heavy book) so it doesn't move around while you're trying to manipulate the fortune cookie. After you get the desired shape, place the cookie somewhere it can cool without unfolding (I lined a bunch of them up side by side between two pans).
If you want to place a fortune in the cookie, it would probably be best to stick it in when you're folding the cookie in half straight out of the oven.
After the creme part was done, we let them cool to the touch, and then covered the surface with liberal amounts of sugar and took a torch to it, making sure to keep the torch moving so there wouldn't be any burnt sugar spots.
And there you have it, green tea creme brulee with fortune cookies!
Honey tuile cookie batter (makes two pounds)
All-purpose flour 13 oz
Powdered sugar 10 oz
Soft butter 10.5 oz
Honey 6 oz
Egg whites 5 oz
1) Cream together the butter and honey in a mixer until smooth.
2) Add the egg whites and blend until fully incorporated.
3) Sift the flour and powdered sugar together and add to the mixer until blended evenly.
4) Refrigerate the batter until firm.