Portion: Serves 8
3 cups whole milk or whipping cream, or a combination of both
1/2 cup sugar
6 large eggs
2 tsp "matcha" green tea powder
1/4 cup sugar
1/8 cup water
1 tsp "matcha" green tea powder
Preheat over to 300F.
Making Syrup: Mix green tea powder with sugar. Add water and put over medium heat until sugar is dissolved and syrupy. Remove from heat. Do not brown/caramelize sugar.
Put 1 tbsp of syrup at the bottom of each 4 oz custard cup. Let stand a few minutes or until a bit solidified.
Making custard: Mix green tea powder with sugar. Heat the milk over medium heat until it comes to a boil. Remove from heat. Mix sugar mixture in hot milk with a whisk until sugar dissolved. Let stand at least 5 minutes.
Put eggs in a stainless steel bowl and whisk until broken.
Strain milk into bowl while whisking all the time.
Pour custard mixture into prepared custard cups through a sift to remove foam.
Place custard cups into a deep roasting pan 3/4 full with hot water. Bake until set, about 30 minutes. To test doneness, insert a toothpick into centre of custard. It is done when it comes out clean.
Remove from heat and cool until room temperature. Refrigerate for at least 2 hours until custard is completely cool
To serve, loosen custard with a knife and flip onto a plate.
The viscosity of the custard depends on the proportion of milk and cream you use. If you use a larger proportion of cream, the custard will be thicker, which is more traditional. If you use a larger proportion of milk, the custard will be thinner and be more like Chinese steamed egg. Do experiment with the milk/cream proportion and find out your own perfect style and taste.