♥ Matcha Creme Caramel ♥

Creme Caramel, also known as custard pudding, is an egg based pudding that is called Purin in Japanese.

The burnt caramel syrup...hmmm!

For the original version of Japanese purin, you can omit the matcha powder and reduce to 5 tablespoons of sugar. This Japanese Matcha Green Tea Pudding is one of my favourites ever!

This post is linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Christine and Kath at Garden Eats.

This post is part of the weekly linky party I'm Lovin' It hosted by Cheryl at TidyMom.

This post is shared on Yummly page at Andre's the Home Baker.

Serves 4
You'll need:
For caramel
4 tbsp sugar
1 tbsp water
1 1/2 tbsp hot water

For custard
200ml whole milk
50ml heavy cream
2 eggs
6 tbsp sugar
1 tsp matcha powder
1 tsp vanilla

How to make matcha caramel pudding:

1. To make caramel syrup: In a heavy saucepan, add sugar and water. Put on medium heat until sugar dissolve and turns amber color. Do not stir. Divide evenly among ramekins and set side.
2. To make egg custard: Heat milk and cream just to boil. Add and dissolve matcha powder. Whisk eggs and sugar together, slowly pouring in milk mixture to avoid curdling. Add vanilla and strain the mixture through a fine sieve.
3. Pour custard evenly among prepared ramekins. Steam for 25 minutes or until custard sets.
4. Leave to cool completely and refrigerate at least 3 hours or preferably overnight.
5. To unmold, loosen the sides of custard with a sharp knife around the edges. Place a serving dish on top of ramekin and turn invert to serve.

With all my love <3

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