Matcha Creme Brulee

Preheat oven to 330°F (165°C). In a saucepan, gently heat the heavy cream and whole milk until simmering, but not boiling. In a separate bowl, whisk together the egg yolks, sugar, salt, and matcha until well combined. Gradually temper the hot cream mixture into the egg yolk mixture, whisking constantly. Strain the mixture through a fine-mesh sieve into ramekins. Place ramekins in a baking dish and fill the dish with hot water until it comes halfway up the sides of the ramekins. Bake at 330°F (165°C) for 28-30 minutes, or until the sides of the custard are set while the middle mildly jiggles. Remove from water bath, let cool, then chill completely before serving. Optionally, sprinkle with extra sugar and caramelize with a kitchen torch before serving.