Japanese Steamed Matcha Purin

Instructions

1. 1

   Whisk matcha powder with 30 ml warm water in a small bowl until smooth with no lumps.

2. 2

   Combine milk, cream, and sugar in a saucepan over medium heat. Stir until warm and sugar dissolves completely, then remove from heat before it boils.

3. 3

   Whisk a splash of the warm milk into the matcha paste, then gradually pour in the remaining milk mixture while stirring gently.

4. 4

   In a separate bowl, whisk eggs gently so they do not foam. Slowly pour the matcha mixture into the eggs while whisking light-handedly.

5. 5

   Pour the mixture through a fine mesh strainer into 4 ramekins to discard excess foam and unmixed egg.

6. 6

   Cover each ramekin tightly with foil. Place in a wide skillet filled with 2 cm hot water. Cover skillet and steam on low heat for 12 minutes until set with a slight center jiggle.

7. 7

   Remove ramekins from hot water, let cool to room temperature, then chill in refrigerator for at least 2 hours. Top with sweet red bean paste before serving.