Matcha Vanilla Cus­tard

Clean Eating - - RECIPE INDEX -

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

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