Ingredients
- •2 cups heavy cream
- •½ cup whole milk
- •2 tbsp ceremonial-grade matcha powder
- •5 large egg yolks
- •⅓ cup granulated sugar
- •1 tsp vanilla extract
- •Pinch of kosher salt
- •For caramel top:
- •6 tsp superfine sugar (or granulated)
Instructions
Warm 1/4 cup of the cream in a small saucepan. Sift matcha powder into the warm cream and whisk vigorously until completely smooth with no lumps. Set aside.
In a bowl, whisk egg yolks, sugar, vanilla, and salt until pale and smooth.
Warm remaining cream and milk in a saucepan until steaming (not boiling).
Slowly pour the warm cream into the yolk mixture, whisking constantly to temper.
Whisk in the matcha cream mixture until the color is even and vibrant green.
Strain through a fine mesh strainer into a pouring vessel.
Pour into 6 half-pint mason jars, filling to 3/4 full.
Seal jars finger-tight.
Preheat sous vide bath to 176°F (80°C).
Submerge jars and cook for 1 h.
Remove jars and let cool to room temperature, then refrigerate at least 2 h until fully chilled.
When ready to serve, sprinkle 1 teaspoon of sugar evenly over each custard.
Use a kitchen torch to caramelize the sugar, moving the flame in circles until the top is golden and crackled.
Let the sugar shell harden for 30 sec, then serve immediately.
Notes
- •Ceremonial-grade matcha is worth the cost here - culinary grade can taste bitter and chalky
- •Sifting the matcha prevents lumps that ruin the smooth custard
- •The custard should be vibrant green, not olive - dull color means old matcha
- •Chill completely before torching or the custard won't set properly under the heat