Try this silky and creamy Matcha Pudding dripping with Caramel sauce. There's only 4 ingredients + water, it's delicious and simple!
The Matcha pudding is an egg custard that is baked and set in the fridge. It's a very forgiving recipe and is actually quite healthy. Instead of cream, we've substituted it for a plant based milk. We've minimised the amount of sugar we've used and added the goodness of Matcha which is a pleasant fresh flavour through the richness from the eggs.
The caramel sauce is made by heating sugar and water in a saucepan on low heat. Constantly stir it to prevent it from burning and smoking.
Our recommendation is to opt for a higher quality Matcha because it is less bitter, full of flavour and has much more health benefits than a low quality Matcha. Our Ceremonial Matcha is a very fine powder that dissolves very easily when whisked.
We've baked these in 2x oven-safe glass containers that hold 600mL liquid each. The dimensions are roughly 11.5 x 15.5 x 8 cm. You could bake this in a larger container that holds over 1L of liquid. We have used a waterbacth method to bake this creme caramel. It ensures even baking and prevents the pudding from drying out. See below on how to.
Ingredients:
To make the caramel:
- 70 grams sugar
- 30 mL water + 1 tablespoon water
To make the Matcha pudding:
- 1.5 tablespoon of Matcha
- 480mL bonsoy soy milk - you can use cow's milk or other plant based alternatives. We recommend using full cream, oat or full fat soy milk.
- 4 eggs + 2 egg yolks
- 50 grams sugar
To serve:
- Fresh cream, coconut cream, fruit
How to:
- In a saucepan over low heat, add the 30mL water and sugar.
- Constantly stir and let it boil until it becomes a brown thick caramel. Do not let it smoke.
- Pour this into the bottom of your glass container/baking container. Leave this aside.
- Make the matcha pudding by firstly heating up your milk of choice.
- Add your Matcha to the whisking bowl and add in half of the warm milk. Whisk until it is well dissolved.
- Add the Matcha milk back into the rest of the milk and stir.
- Whisk the eggs and egg yolks together, slowly whisk in your matcha milk and sugar.
- Strain the egg mixture into a pouring jug. Pour the strained mixture into your glass container/baking container.
- Cover this with aluminium foil and bake this in a water bath. See next step.
- To make a water bath, place the baking container into a larger and deeper baking dish / tray. Fill this dish / tray with hot water about 2-3cm way up.
- Bake at 160 degree Celsius for 45 minutes.
- Once baked, let it cool and set in the fridge for at least 4 hours. You can let it set overnight if you wish.
- To remove the creme caramel out of the baking mould, use a knife to gently seperate it from the edges. Tip it upside down onto a plate and the creme caramel will fall out of the mould, onto the plate, dripping in caramel.
- Slice and serve it with fresh cream, fruit and a warm cup of Matcha tea.