Matcha Vanilla Custard
5 large 6 tbsp 2 tbsp 2 tbsp 1/4 tsp 3 cups 1/4 tsp ¼ cup 2 tsp 2 oz 1/2 cup ¼ cup 6. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 30 MINUTES. egg yolks raw honey, divided arrowroot matcha powder ground cinnamon half-and-half cream sea salt
organic unsalted butter, cut into pieces
pure vanilla extract
70% dark chocolate, shaved with a vegetable peeler
toasted unsalted walnut pieces, optional
pomegranate seeds, optional
1. In a medium heat-proof bowl, whisk egg yolks, 2 tbsp honey, arrowroot, matcha and cinnamon. Set aside. In a medium saucepan on medium, heat cream, remaining ¼ cup honey and salt. Stir occasionally with a rubber spatula, scraping bottom of pan, until liquid just starts to simmer. Turn off heat.
2. Very slowly, drizzle hot cream mixture into matcha mixture, whisking continuously. Transfer matcha mixture back to saucepan. Turn heat to medium. Cook, whisking continuously, until liquid has thickened, approximately 1 to 2 minutes (it’s fine if the mixture bubbles slightly). Remove from heat; whisk in butter and vanilla.
3. Divide custard among 6 small bowls or ramekins. Garnish with chocolate, walnuts and pomegranate seeds (if using). Serve chilled.
PER SERVING (1/6 of recipe): Calories: 453, Total Fat: 33 g, Sat. Fat: 17 g, Monounsaturated Fat: 10 g, Polyunsaturated Fat: 6 g, Carbs: 32 g, Fiber: 2 g, Sugars: 25 g, Protein: 9 g, Sodium: 164 mg, Cholesterol: 216 mg