Japanese Steamed Matcha Purin

Instructions

1. 1

   Prepare your mise en place by gathering 4 heatproof ramekins, a wide skillet with a tight lid, a fine mesh strainer, a small bowl, a saucepan, and a wire whisk.

2. 2

   Place matcha powder in the small bowl, add 30 ml warm water, and use a small whisk to stir briskly until completely smooth with no green lumps remaining.

3. 3

   Combine whole milk, heavy cream, and granulated sugar in the saucepan over medium heat. Stir with a wooden spoon for 3 minutes until warm and sugar fully dissolves, then take off heat.

4. 4

   Whisk a small splash of the warm milk mixture into the matcha paste to loosen it. Gradually pour in the remaining milk while whisking gently until evenly green.

5. 5

   In a separate bowl, whisk 3 eggs gently just to break them up without foaming. Slowly stream the green matcha mixture into the eggs while stirring lightly with a whisk.

6. 6

   Pour the custard through the fine mesh strainer into the 4 ramekins to catch any bits of egg. Cover each ramekin tightly with a square of aluminum foil.

7. 7

   Place ramekins in the wide skillet filled with 2 cm of hot water. Cover with lid, turn heat to low, and steam for 12 minutes until centers still jiggle slightly when shaken.

8. 8

   Remove ramekins from hot water, let cool on the counter, then chill in the refrigerator for at least 2 hours until cold and firm. Top with sweet red bean paste before serving.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min