Desserts That Look Hard · Japanese
Matcha-Infused Custard Pudding
A silky, jiggly Japanese pudding that perfectly balances the vegetal bitterness of matcha with delicate sweetness.
Why This Works
The gentle, low-temperature steam method prevents the eggs from scrambling, allowing the proteins to set into a smooth, homogeneous custard rather than a curdled mess.
The Upgrade
Top with a dollop of whipped cream and a dusting of matcha powder for visual appeal.
Chef's Secret
Michelin TechniqueStraining the matcha custard is mandatory; this removes any undissolved tea particles and air bubbles that would ruin the silky mouthfeel.
Ingredients
Total time including resting: 240 min
Directions
Whisk the eggs, sugar, and matcha powder together until no clumps remain.
Slowly incorporate the milk and vanilla, whisking gently to avoid creating too many bubbles.
Strain the mixture through a fine-mesh sieve at least twice to ensure a completely smooth texture.
Divide the custard into small ramekins and cover each with aluminum foil.
Steam the ramekins in a covered steamer basket over low heat for 15 minutes until set but still jiggly.
Chill in the refrigerator for at least three hours before serving to fully develop the structure.
Wine Pairing
Moscato d'Asti
Sparkling
The BottleVietti Moscato d'Asti
The floral sweetness and light effervescence lift the denseness of the matcha. This pairing prevents the dessert from feeling heavy, emphasizing the custard's delicate texture.
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