Custard-Like Matcha Pudding (抹茶プリン)

Unlike pudding, custard uses egg as a thickening agent. So we are actually talking about a pudding recipe here, but I cut down the gelatin powder by half, so ended up with a custard-like texture. In a way my matcha pudding is on the runny side, but still creamy and comforting. If you prefer a true pudding-like texture, go ahead and double that gelatin powder.

Custard-like matcha pudding (抹茶プリン) -

Ingredients (for two)?

• 1 tablespoon matcha powder
• 100ml whole milk
• 100ml heavy whipping cream
• 1 1/2 tablespoons sugar
• 1/2 teaspoon gelatin powder (double the amount if preferred)
• Some anko (red bean paste) or whipped cream (optional)

How?

Pour the milk to the pan and sift in matcha powder. Add in the sugar and gelatin powder. Use up to 1 teaspoon of gelatin powder for firmer setting. Turn to low heat and keep whisking at the same time. Wait till the sugar has been fully dissolved.

Turn off the heat and let it cool off for couple minutes. Pour in cold heavy whipping cream and whisk till incorporated. 

Pour the mixture into serving containers and transfer to the fridge for at least 2 hours.

Serve with anko or whipped cream on top if desired.

This recipe gives you a lighter tasting pudding in terms of sweetness. Creamy-wise, it's right on the spot. So if a sweeter taste is preferred, up the sugar to 2 tablespoons.


Other dessert recipes: 

• Matcha Swiss roll using Just One Cookbook's recipe
• Pandan madeleines