DIRECTIONS       

1. Preheat oven to 160°C.
2. In a large saucepan over medium-high heat, add 1 cup of the heavy cream, brown sugar, butter and kosher salt. Bring to boil, stirring with wooden spoon until sugar dissolves. Lower heat to a simmer and stir occasionally, until mixture is golden brown in colour (approximately 8-10 mins). Be careful not to burn the mixture! Transfer to glass bowl to cool.
3. Once mixture has cooled, whisk in remaining heavy cream, milk, and egg yolks.
4. Transfer mixture to a large measuring cup. Pour mixture evenly into 8 medium-sized ramekins. Place ramekins onto a roasting pan and add hot water into pan until it comes halfway up to the ramekins.
5. Bake till edges are set but center jiggles slightly, approximately 25 mins.
6. Remove ramekins from pan and allow to cool completely in refrigerator, approximately 2 hours.
7. Top each ramekin evenly with 1 tsp sugar. Using a kitchen blowtorch, brown the top of the Crème Brûlées until sugar melts and turns deep golden brown in colour. Repeat with the remaining ramekins. Sprinkle lightly with sea salt if desired.

DIRECTIONS       

1. Cream butter for 5mins and add in the cream cheese cream for another 5mins.
2. Add in the sugar.
3. Add in room temperature eggs one at a time mixing for 1 minute after each egg.
4. Mix in the vanilla extract and lemon juice.
5. Add in half the flour and baking powder.
6. Mix well and then mix in the rest of the flour.
7. Spoon the batter into a greased and floured bundt tin or a cake tin with parchment paper.
8. Swirl a knife in the batter to release air.
9. Place into oven and bake at 180°C for 10mins then reduce to 165°C and bake for another 40mins till cake is cooked.

Preheat the oven to 200ºC.

DIRECTIONS

1. Combine the flour, sugar, matcha powder and chocolate chips in a large bowl.
2. Whisk the milk; cream and egg together until mixture is combined then add the cream mixture to the flour mixture. Stir gently with a wooden spatula until everything comes together.
3. Knead the dough gently on a lightly floured surface until a soft dough forms. Do not overwork the dough, or you will end up with though and dry scones.
4. Press the dough out to 2cm-thick. Use a scone cutter or a glass (5cm diameter) to cut 12 evenly sized scones and place them onto the lined baking tray. Brush the top of the scone with milk and sprinkle some sugar.
5. Bake the scones in the oven for 12-14 minutes or until they have risen. The cooked scones will look golden. Serve warm with whipped cream.