RECIPES

  60 min        Makes 4 servings

Ingredients

• 1 tbsp ONE ORGANIC matcha
• 1 cup milk
• 1 cup heavy cream
• 5 egg yolks
• ¼ cup sugar

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Directions

1. Preheat oven to 300°F.
2. Sift matcha powder into a saucepan with the cream and milk and bring it to a boil.
3. Remove the pot from the heat. Cover and let stand for 10 minutes.
4. Meanwhile whisk together egg yolks and sugar in a bowl.
5. Add milk mixture to egg mixture in ½ cup increments to bring up the temperature of the egg mixture gradually. Mix well.
6. Divide mixture among 4 6-ounce ramekins.
7. Place ramekins in a roasting pan. Fill warm water in the pan to half way up the ramekins.
8. Bake for 35-45 minutes in 300ºF oven until the edges are set and the center makes a slight wobble when you gently shake it.
9. Let the custard cool to room temperature for 10-15 minutes.
10. Chill in the fridge for 4+ hours.
11. Sprinkle a thin layer of granulated sugar on top and use a blow torch to caramelize the sugar until golden brown.