Before C2 (the probably fake green tea) turned it mainstream, green tea was a well-kept secret of health hipsters, and rightly so. Touted as one of the world’s healthiest drinks because it prevents heart disease, cancer and supposedly keeps you from getting ridiculously obese, green tea refreshes and cleanses.
Not sure if it still retains its health properties, but commercial green tea is often reincarnated into shakes and cakes. Today, we turn it into pudding.
The creamy texture of the pudding is a pleasant foreshadowing to the subtle Matcha kick that soon follows. The milky flavor balances the earthy tea flavor, making it a refreshing dessert that won”t get your belly so bloated.
Oh, and if you’re making this, it might be a good idea to find a cute little container like the one above. It will trick your mind and improve the taste.
Matcha Green Tea Milk Pudding
Yield: 4 servings
- 1 cup cream
- 1 cup full-cream milk
- 1/4 – 1/3 cup powdered matcha (the type with sugar)
- 4 large egg yolks
- Heat cream, milk and matcha powder until before it boils.
- While waiting, put yolks in a bowl and whisk until light.
- When cream mixture is hot, slowly and pour into the yolk while whisking.
- Transfer to ramekins.
- Put ramekins in a baking dish and fill the dish with hot water until ramekins are half-submerged in water.
- Bake bain marie in 325 degrees Fahrenheit oven for 30-40 minutes.
- Cool completely and keep in the chiller for at least 6 hours before serving.
- Bain marie means cooking in hot bath inside the oven. Since we used sweetened powdered matcha for this recipe, we didn’t need to add sugar to the mixture. If you’re using pure matcha powder, add sugar to taste.