Servings: 2.25 cups
Equipment
Ingredients
- 2 cups milk ~480g
- 4 egg yolks medium or large, about 60-70g
- 4 tablespoons cornstarch ~40g
- 7 tablespoons sugar ~87g
- 2 tablespoons matcha powder ~12g
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter ~28g
Instructions
- Heat Milk Mixture. Combine milk, matcha powder, sugar, and vanilla extract in a pot. Whisk until smooth and bring to a boil, stirring occasionally.2 cups milk, 7 tablespoons sugar, 2 tablespoons matcha powder, 1 teaspoon vanilla extract
- Prep Yolks and Cornstarch. While the milk heats, whisk yolks, cornstarch, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.4 egg yolks, 4 tablespoons cornstarch
- Temper Eggs. Gradually whisk most or all of the hot milk mixture (in small amounts) into the yolk mixture to prevent curdling.
- Thicken Cream. Pour the mixture back into the pot and cook over medium heat, stirring constantly, until thick and bubbly (typically 2-4 minutes).
- Whisk Off Heat. Remove from heat and whisk for about a minute until the cream is smooth.
- Add Butter. Stir in butter until fully incorporated.2 tablespoons unsalted butter
- Adjust. Taste and adjust flavor by adding more sugar or matcha powder if needed.
- Strain. Strain if there are any lumps.
- Chill. Cover with plastic wrap touching the surface to prevent a skin. Cool at room temperature, then refrigerate.
- Smooth and Use. After chilling, whisk until smooth and it’s ready to be piped.
Notes
Matcha flavor adjustment. 1 tablespoon of matcha per cup of milk works great for me, but I recommend starting with ½ tablespoon of matcha per cup of milk and carefully tasting after cooking the milk mixture. Adjust by sifting in more matcha if you want a stronger flavor—matcha’s strength can vary, so this helps you find the perfect balance.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!