I'm always on the lookout for good green tea recipes. This one is probably more palatable to your average person than these green tea puddings. If you know a spectacular green tea recipe, please let me know.
Please follow the chilling instructions. Unchilled, these puddings have a strange texture and eggy flavor. They were a little plain; next time, i'd top them with whipped cream mixed with muddled raspberries or diced mango, kiwi, or strawberries.
Green Tea Pudding Cakes
from teality.com
2 ounces (1/4 cup) unsalted butter, melted and cooled slightly
1 cup granulated sugar
3 large eggs, room temperature
1 1/8 ounce (1/4 cup) unbleached all purpose flour
3 teaspoons Matcha
1/4 plus 1/8 teaspoon salt
1 1/8 cup whole milk, room temperature
1/4 cup fresh Meyer lemon juice, room temperature
1/2 tablespoon finely grated lemon zest
whipped cream (optional)
Position rack in the center of the oven and preheat at 350 degrees. Butter eight 6 oz ovenproof ramekins and arrange them in a baking dish or a roasting pan.
In a large bowl, whisk the melted butter with 2/3 cup of sugar and the egg yolks until smooth and turns a light yellow color, about 1 minute. Add the flour and salt and pour in just enough milk to whisk the flour smoothly into the egg yolk mixture. Next, whisk in the remaining milk and the lemon juice until smooth. The mixture will be very fluid. Slowly sift the matcha into the mixture and mix making sure that the matcha doesn't clump up.
Put the egg whites in a large bowl. Beat with an electric mixer with a whisk attachment on medium speed until the whites begin to foam, 30 to 60 seconds. Increase the speed to high and beat until the whites hold a soft peak, another 1 to 2 minutes. Reduce the speed to medium and with the mixer running slowly sprinkle in the remaining 1/3 cup of sugar. Stop the mixer and scrap down the sides of the bowl. Beat on high speed until the whites hold a medium firm peak, about 30 seconds. Scrape 1/3 of the egg whites into the egg yolk mixture, sprinkle the lemon zest on top and whisk until combined. Gently incorporate the remaining egg whites into the batter using the whisk in a folding/stirring motion. The batter will still be a little thin.
Portion the mixture evenly into the ramekins. The cakes do not rise much so you can fill the ramekins to within 1/8 inch of the top. Pull out the oven rack and put the baking dish full of ramekins on the rack. Pour warm water into the dish until it reaches half way up the side of the ramekins. Bake until the tops of the cake are light golden brown and slightly puffed, and when touched with a finger, they should feel spongy and spring right back a bit but hold a shallow indentation. 30 to 35 minutes.
Using tongs, carefully transfer the ramekins to a rack to cool to room temperature and then refrigerate for at least 4 hours and up to 24 hours before serving. Add whipped cream and enjoy!
11 comments:
I made cakes like this last weekend for my Oscar party. They were lemon pudding cakes. I'm not a huge fan of green-tea flavor (have you tried Pinkberry green tea frozen yogurt? It's very green tea-y, you'd probably like it) but I love the texture of these cakes. I used meyer lemons for mine and they were delish.
ps Love the teacups you made them in. I cooked mine in plain old ramekins; this is a super cute idea.
Cool and Silken Green Tea Custard
Ingredients:
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
1 1/2 teaspoons Japanese matcha
2/3 cup apricot nectar
2 teaspoons unflavored gelatin
1/2 cup heavy cream
1/2 cup fresh orange juice
4 large eggs, lighlty beaten
6 4-ounce ramekins
In a double boiler insert over simmering water, melt the butter. Remove the insert from the water, and keep the water simmering over low heat.
In a small bowl, mix the sugar and the Matcha until well blended and then add to the melted butter. Stir to blend well.
Pour the apricot nectar into a small bowl, and sprinkle the gelatin over it to soften. Set aside.
Add the cream and orange juice to the melted butter mixture and then slowly add the beaten eggs. Replace the insert over the simmering water and cook, stirring constantly, until the mixture thickens and coats the back of a metal, spoon, about 12 to 14 minutes.
Strain the mixture through a fine sieve into a bowl to ensure a silken texture. Add the apricot nectar and gelatin mixture to the cooked custard and stir we([ until the gelatin is dissolved and well incorporated into the custard. Set the cooked mixture aside and cool to room temperature.
Pour the custard into the ramekins, cover with plastic wrap, and refrigerate for at least 2 hours, or even overnight. Serve cold.
Here is another green tea recipe for your to try.
I recently just made vanilla and chocolate double layer puddings and then flavoured some of the vanilla ones with green tea so that is was chocolate and green tea, that was really good. I've also made an amazing matcha white chocolate raspberry ice cream, it's to die for!
I think I need to go get some matcha,
I can't wait to try out your recipe!
yum. i love green-tea flavored desserts, and i'm a sucker for things baked in teacups.
i usually use matcha in frostings and cake fillings, with almond or ginger-scented cake. but where do people get their matcha? the only place i can find it is whole foods, and it's *so* expensive.
Wow those look amazing! And they look so cute in the teacups.
these look so great...i almost want to steal a cup out of my screen :) i really need to go buy matcha!
They look beautiful. The color contrast in the photos is so clean and crisp... Well done!
this is the second time i have clicked on a tasty looking picture on tastespotting and ended up on your blog. i think it's really great (and the oatmeal ginger cookies were amazing). and i can't wait to try this out. green tea anything makes me happy.
i'm in nyc now, but always a yinzer at heart. glad to see such a great blog coming out of my home town!
These look great. Love the presentation in the tea cups. Im no expert with green tea powder, would something like this work for this recipe - dessert matcha?
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