A smooth and creamy matcha pudding you can easily make using just a frying pan—no oven or steamer needed! By carefully controlling the heat, you’ll achieve that irresistible silky texture.
30 minutes
+ additional chilling time
Sayuri Matsui
PROFILE
INGREDIENTS
SERVES 6
6 ramekins (130ml)
Original recipe (1X) yields 6 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 medium eggs
- 2 oz granulated sugar (scant, 2oz.)
- 5g matcha powder (2tsp)
- 16 2/3 tbsp. whole milk (1 US cup)
- 10 tbsp. heavy cream (35% milk fat recommended, 0.63 US cup)
- A1 3/4 oz granulated sugar (1.8oz.)
- A1/2tbsp. water
- 1tbsp. boiling water
DIRECTIONS
- 1
Make the caramel:
In a small saucepan or frying pan, add ingredients (A) (granulated sugar and water). Heat over medium without stirring until it begins to brown.
- 2
When it begins to brown, lower to medium heat and gently swirl the pan as it darkens. Remove from heat and carefully add boiling water (it may splatter).
- 3
Swirl to combine, then pour immediately into serving cups.
- 4
Prepare custard base:
In a bowl, gently whisk together eggs and sugar (avoid foaming).
In a small saucepan, heat milk and cream until just before it begins to boil.
- 5
Dissolve matcha:
Take a small amount of the warm milk mixture from step 4 and whisk with sifted matcha until smooth (this prevents lumps).
- 6
Combine:
Slowly add the milk-cream mixture from step 4 into the egg mixture from step 3, whisking gently each time. Also, add matcha milk and stir until smooth.
- 7
Strain:
Pour the mixture through a fine mesh strainer twice to ensure a silky texture.
- 8
Steam in a frying pan:
Divide the mixture into caramel-lined cups. Cover with aluminum foil.
Line a frying pan with a paper towel, place the cups inside, and pour water around the cups so that it covers them about ⅔ of the way. Cover and heat over medium until the water reaches about 175–195°F (80–90°C). Reduce to low heat and steam for 5 minutes.
- 9
Finish cooking with residual heat:
Turn off the heat and let sit covered for 12–13 minutes. The pudding should be softly set with a delicate jiggle.
If still too runny, heat on low for 1–2 minutes more, then let sit again. - 10
Chill:
Remove cups from the pan, let cool, then refrigerate until fully chilled before serving.
RecipeID
801
Tips & Notes
・Use heavy cream with about 35% fat for the best texture.
・Dissolve the matcha in a small amount of milk first to avoid lumps.
・Cooking with residual heat ensures a silky texture—remove from heat while the custard still looks slightly soft.
・Cooking time may vary depending on the size and type of cups used, so adjust as needed.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
I am a food coordinator and culinary expert originally from Osaka. Valuing the fundamentals of cooking, I share recipes packed with seasonal vegetables, as well as simple, easy-to-make desserts.