Custard

Matcha Flan

Flan is one of the easiest things to make, so why not flavor it! Here’s a simple recipe for a matcha flavored one. Any flavoring works (or none at all) and it’s super delicious.

1. Caramel (dry):

  • enough granulated sugar to coat the bottom of your pan (~60-100g?)
  1. Add sugar to a saucepan and heat on high.
  2. Leave alone and then when it starts melting, you can mix to make sure it’s heating evenly.
  3. Once it has reached a nice level of carmelization, pour into the bottom of your pan.

2. Matcha Custard:

Thai Tea Creme Brulee

Thai tea creme brulee There are three components: the Thai tea creme brulee (recipe almost the same as Hot Thai Kitchen [changed water and sugar amounts]), a black sesame paste, and coconut and pandan caviar and jellies.

1. Thai Tea Creme Brulee: 4 or 5 small ramekin servings

  • 240 g heavy cream
  • 50 g water
  • 120 g evaporated milk
  • 40 g Thai tea leaves
  • 80 g sweetened condensed milk
  • 4 large egg yolks (~72 g)
  • 12.5 g granulated sugar
  • pinch salt
  • a few grams sugar to brulee
  1. Oven to 325 F.
  2. In a pot on medium heat, bring whipping cream, water, and evaporated to a boil. Turn off heat, add Thai tea leaves and stir, and let steep for 5 minutes.
  3. In a bowl, whisk sugar, salt, and egg yolks until smooth. Whisk in condensed milk.
  4. Using a fine strainer, slowly add the Thai tea mixture over the yolk/ condensed milk. Whisk constantly.
  5. Strain again and then add into ramekins. It is better to err on the side of shallow vs filling up to the top. Quickly get rid of big bubbles by torching the tops.
  6. Put ramekins onto a sheet pan and then add hot water to fill the pan to about half the height of the ramekin.
  7. Bake for 40-45 minutes. Tap the sides of the ramekins and if it jiggles a lot, it definitely isn’t done. But if it only jiggles a little like jello, it is probably fine.
  8. Let cool a little at room temp, then transfer to the fridge. You want them to be completely chilled before bruleeing.
  9. I use a round cutter to take the custard out of the ramekin but that doesn’t matter. Add a few grams to the top and spread evenly. Torch slowly until it bubbles and browns a bit.

2. Black Sesame Paste: