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Matcha Flan

Silky and rich, this Matcha Flan is a comforting dessert for the holidays filled with notes of earthy Matcha and sweet caramel.

Makes 4-6 flan.

An original recipe prepared for us by Cooking Therapy.

Ingredients

    Caramel

    • cup sugar
    • 2 Tbsp water

    Matcha Flan

Directions

    1. Preheat oven to 325F.
    2. Prepare your ramekins. Grease your ramekins with butter, Pam, or vegetable oil.

    Make the Caramel

    1. Add  cup of sugar with 2 tablespoons of water to a small saucepan.
    2. Heat over medium heat and let the sugar melt until it turns a dark brown color. This can take about 5-10 minutes.
    3. After completed, quickly pour into greased ramekins. I used 5 ramekins that are each 4 inches in diameter. Set aside.

    Make the Matcha Flan

    1. Add 2 egg yolks and 2 eggs to a small bowl. Whisk until the eggs are well broken down.
    2. Add  cup of sugar to the eggs and whisk. Set aside.
    3. Add 1  a cup of milk and 1 tablespoon of Aiya Culinary Grade Matcha to another saucepan. Make sure to whisk in the Matcha powder to reduce clumping.
    4. Heat over medium heat while whisking the Matcha and milk together. Make sure both are mixed well and the milk is warm.
    5. Finally, add a teaspoon of vanilla extract to the Matcha milk.
    6. Combine the Matcha milk and egg/sugar mixture.
    7. Add ¼ cup of the Matcha milk mixture to the egg and sugar mixture. You are tempering the eggs, so they won't cook when you combine the warm milk and eggs.
    8. Mix a few times before adding it to the Matcha milk in the saucepan. Whisk everything together.
    9. Divide evenly between your ramekins. Bake for 35-40 minutes or until a toothpick comes out clean.
    10. Cool for an hour at room temperature and an hour in the fridge.
    11. Once ready to serve, use a small knife to loosen the edges of your flan from the ramekin. Invert your ramekin onto a plate to get your flan out.
    12. Serve with some fresh fruit as a bonus!

     

    Click below to purchase the Culinary Grade Matcha used in this recipe: