1 cup cream
1/4 cup sugar
3 egg yolks
1 tablespoon of Japanese (matcha) green tea powder
4 (extra) tablespoons caster sugar
Place cream and green tea powder in saucepan and bring to boil. Allow to cool for 15 minutes. Whisk egg yolks with sugar. Pour cream mixture into egg mixture and combine well. Pour into four ramekins, place them in a baking dish and add enough cold water to come halfway up the sides of the ramekins. Bake at 160 degrees C for about one hour. Cool at room temperature. Refrigerate until cold. Sprinkle one tablespoon of caster sugar on to top of each custard and grill (or use blowtorch) to heat the sugar until it caramelises. Serve warm or cold.
I don't have a blowtorch – culinary or otherwise – but get
pretty good results by grilling the desserts for about five minutes