6teaspoonsSugardemara, brown or a combination for topping
Instructions
Preheat oven to 300 F.
In small saucepan, slightly beat egg yolks with wire whisk. Add cream, milk, honey and matcha and whisk until everything is blended. Heat until honey is dissolved, and mixture is warm. Strain into a pouring vessel (I use a 4 cup Pyrex measuring pitcher).
Place 6 ramekins into 9 x 13 pan and set in hot oven. Carefully pour the custard mixture into the ramekins. Pour very hot water into pan (I take hot tap water then microwave it for another couple minutes), being careful not to splash water into ramekins, until water covers about two-thirds of the height of the ramekins.
Bake 25 to 40 minutes until the center of the custard is set but jiggly (it’s okay if sides are jiggly too as long as the center is set).
Carefully transfer ramekins individually to cooling rack—I found that lifting with a hamburger turner worked best. Refrigerate until chilled, approximately 2 hours.
Sprinkle about 1 teaspoons of sugar over each chilled custard. Brown with a torch or place under pre-heated broiler to brown. Watch like a hawk to avoid burning (or fire).
Refrigerate until rechilled. This will be quick for a torched surface or about 1-2 hours for a broiled topping.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.