Wednesday, January 27, 2010

green tea flan

hey hey readers! hoho. yesterday's experience was making an experiment with green tea (matcha powder actually..).

last holiday i read a comic, called 'Kitchen Princess'. it was beautiful! you can click the link to read it.. in one of those stories, there's one part where Najika, the main character, made green tea flan and i'm curious to make it. so yesterday, based on one usual creme caramel or caramel flan recipe, i modified them by adding matcha powder into it.

i made a mistake yesterday. basically, i guess matcha powder is not easily dissolve in cold water. my matcha powder crumbles until the time i serve it. perhaps i should sieve it into the milk yesterday (or even shake it maybe? haha). i should try better next time, because it's delicious and the taste is so unique.

but though my matcha crumbles on top of my flan, it really gives me some kind of bitter-sweet taste to counter the sweetness of the caramel and the flan..

Green Tea Flan

Caramel Sauce
100gr granulated sugar
2 tbsp boiling water
few drops of lemon juice

2 large eggs
2 egg yolks
500ml fresh milk
50gr granulated sugar
2 tbsp matcha powder
1 tsp vanilla extract

  1. preserve 4-6 ramekins. preheat the ovens to 160 degree Celcius or 325 degree Fahrenheit.
  2. to make the caramel, place sugar with the water over a medium-high heat and cook, stirring, until the sugar dissolves. boil until the syrup turns a deep golden brown. immediately remove from the heat and squeeze in a few drops of lemon juice. divide evenly between the ramekins and swirl around. set aside.
  3. to make the flan, pour the milk into a saucepan. add in the sugar. sift in the matcha powder, stir until they evenly incorporated. heat until just below boiling point. add in the vanilla extract.
  4. beat the eggs and egg yolks together in a bowl until thick and pale. pour the milk mixture over them, whisking. then transfer and divide evenly between the ramekins.
  5. bake the flan au bain marie for 1 until 1 1/4 hours. leave to cool completely. cover with clingfilm and leave to chill for at least overnight.
  6. loosen the edges each ramekins with a tip of a knife. place an up-turned serving plate with a rim on top, then invert the plate and ramekins, giving a sharp shake halfway over. lift off the the ramekins and serve.
what happened in my kitchen?
  • i've told you before about the matcha thing. haha.
nothing more to say.. hehehe. thanks for reading, HAPPY BAKING! :)

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