Korean · Dessert
Green Tea Caramel Custard
A Korean-style green tea twist on classic caramel custard, rebuilt with skim milk, whole egg, egg white and whey protein isolate so each silky ramekin delivers a genuine high-protein hit without losing its glassy caramel top or delicate matcha flavour.
$1
20 minsPrep
33 minsCook
233 minsTotal
MediumLevel
Nutrition per serving
187Calories
18.4gProtein
4.1gFat
18.4gCarbs
18.1gSugar
0gFiber
351mgSodium
152mgChol
1.2gSat Fat
210mgPotassium
153mgCalcium
0.8mgIron
0.8mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Belgian Blonde Ale
local
Korean Yuzu Citron Tea (Yuja-cha)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (325°F) and set a kettle of water to boil for the bain-marie.
2
Melt the 28g sugar in a small dry pan over medium heat, swirling until it turns a deep amber caramel, then carefully stir in the 10g water off heat to loosen it.
3
Divide the hot caramel immediately between 2 ramekins (180ml each), tilting to coat the base, and set aside to harden.
4
Warm the 140g skim milk gently in a saucepan with 1.5g matcha green tea powder whisked in, just until steaming but not boiling.
5
Whisk the whey protein isolate into the warm matcha milk until fully smooth and no lumps remain, then let cool slightly.
6
In a separate bowl, beat the whole egg and egg white with the vanilla extract and salt until just combined, avoiding excess foam.
7
Slowly pour the warm matcha-protein milk into the eggs, whisking constantly, then strain the custard through a sieve into a jug.
8
Pour the strained custard over the hardened caramel in each ramekin.
9
Place the ramekins in a deep baking tray, pour boiled water halfway up their sides to create a bain-marie, and bake for 30-35 minutes until just set with a slight wobble in the centre.
10
Remove from the water bath, cool to room temperature, then chill in the fridge for at least 3 hours before unmoulding onto plates to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted to a dry caramel sugar white
- 0.4 oz10g to deglaze caramel water
- 4.9 oz140g warmed with matcha skim milk
- 1 2/31 2/3 eggs, beaten (80g)
- 1 1/41 1/4 egg whites, beaten (40g)
- 0.7 oz20g whisked into warm matcha milk until smooth whey protein isolate
- 0 oz0g cocoa powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
