In the Kitchen | Matcha Egg Custard

Green Tea Egg Custard

Parker’s first Thanksgiving needed something a little extra special that included one of his favorite foods: egg. He’s been eating egg chawanmushi style, which reminded me of the sweet egg tarts with silky smooth custard centers often found at dimsum. And with a overabundance of matcha powder from our recent trip to Japan, I was also hoping to find some sort of easy-to-make green tea dessert.

To my surprise, there were quite a number of matcha egg custard recipes floating around on the interweb. The one with the most streamlined process was from Panatea Matcha. which sells its own brand of matcha powder.

Long-time readers will know I have my hits and misses (mostly misses) in the kitchen. But this matcha dessert is nearly foolproof. The following list makes a dozen. The process is as written out by Panatea, with my annotations in asterisks.


  • 1 puff pastry sheet **I got Pepperidge Farm**
  • 1/2 cup sugar **I’d lighten this up by a fourth so the result isn’t overly sweet**
  • 2 tablespoon all purpose flour
  • 1 1/2 teaspoon culinary grade matcha **Mine was from Japan, but many places in the city sell small jars of this, including Chalait and MatchaBar**
  • 1 1/2 cup half and half
  • 2 egg yolks
  • 1 egg

Matcha Egg CustardDirections:

  • Thaw out puff pastry. This will take about 30mins.
  • Whisk sugar, flour, matcha and half and half in a small pot.
  • Whisk egg yolks and egg in a separate small bowl.
  • Put the small pot on medium heat and keep whisking until it gets warm (not hot!).
  • Pour 2 tablespoons of the mixture into the egg mixture and slowly whisk the eggs into the pot.
  • Take off heat and let the custard cool.
  • Preheat oven to 400°F. Lightly flour a surface and unfold puff pastry. If it cracks, leave it to thaw more. Cut pastry in half lengthwise (long rectangles) and stack halves on top of each other. Start from one long end and roll up tightly.
  • Rolled up dough should be exactly 12 cm wide. Indent dough each centimeter and slice into 12 even slices.
  • With a floured rolling pin, roll out dough into 5-6″ circles. Press each into a muffin tin hole and press in folds to make it even. **I didn’t have  rolling pin so kneaded the dough slightly with my palms, which is why you see the crust turn out much thicker. So for aesthetics sake, be sure to roll it out.**
  • Pour custard through a sieve into another bowl to make it smooth and then into prepared shells (about 3/4 high). **I skipped the straining part and they still turned out nice and smooth.**
  • Bake for 13-16 mins or until pastry is golden and the classic burnt sugar spots appear.
  • Cool in pan for 5 minutes and transfer to wire rack. Serve warm or cold. Can keep in fridge for few days.



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