4 Servings 15 min Cook
1/2 Tbsp Butter
6 Tsp Sugar
3 Large yolk (separated from white) Egg Yolk
2 Tbsp Sugar
2 Tbsp Wheat Flour
5 Fl oz Whole Milk
3 1/2 Fl oz Heavy Whipping Cream
2/3 Tbsp Matcha Green Tea Mix
3 Egg white (separated from yolk) Egg White
4 Tbsp Sugar
1 Tbsp unsifted Powdered Sugars
Preheat the oven to 390 degrees F.
For the ramekins: Brush the ramekins with butter, using upward strokes.
Put 1 tsp sugar in each ramekin and rotate the ramekin to dust the insides with sugar.
Remove excess sugar from the ramekin and chill in refrigerator to set (This gives the souffles something to grip on to as the batter climbs up the sides of the ramekins during baking.
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For the custard: In a large bowl, beat the egg yolks and sugar together
Sift the flour into the egg mixture and mix well
Heat the milk and heavy cream in a small saucepan until almost boiling
Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth, then gradually whisk in the rest of the milk mixture.
Pour the mixture back into the saucepan.
Whisk the mixture continuously over a medium-low heat for 3-4 minutes until thickened and smooth.
KEEP WHISKING during this process otherwise your custard will overcook and become clumpy
When the custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will “overcook” the mixture).
Cover with plastic wrap and cool to room temperature (you can put in the fridge to make this process faster)
Once the custard has cool down, sift matcha green tea powder into the custard
For the meringue: Whisk the egg whites in a clean bowl until bubbles start to form
Start adding sugar gradually a spoonful at a time.
Once you add all the sugar, increase the speed and whisk to make a firm, glossy meringue, about 3-4 minutes
Whisk ⅓ of the meringue into the custard and mix until homogenous.
Very carefully fold in the rest of the meringue using a rubber spatula.
Do not over mix
Divide the souffle mix into 4 ramekins.
Tap them on the work surface to level the mixture and run the thumb around the edge
Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top.
The souffle should wobble gently in the middle when it’s ready
Dust with powder sugar and place on a plate.
Serve immediately.
