i had more of that sacred green powder left. i did try and make the japanese pudding, purin. that never made it to the table until two days later because it was a failure.
i swore i had a sachet of agar powder – i ended up cleaning out the entire pantry (two hours) in search of the damn thing, but no. it was never there. i had to use the agar sticks, and i just couldn’t get the measurements right.
the purin was too jiggly, and it seemed to consciously want to tiptoe off the spoon. it reminded me of that film, ‘better off dead.’ when his mom cooks all kinds of weird things that seem to have souls. each time i peeked in the fridge to check if the purin had settled, i’d tap it on the side, and i was given a belly dancing performance. i’d laugh like mad, closing the door.
the last time i made my own flan was about a decade ago. it’s one of my top favourite desserts. my memory had screwed up that recipe, but it actually made a better flan. i’ve never had matcha flan so i thought i’d try it. i don’t have fancy equipment, and i whisked the matcha as best as i could, but i was still left with lumpy residue. i really didn’t mind because it gave it a pretty cool speckled effect.
this recipe is perfect for anyone who loves custard, pudding, and crème brûlée. and matcha. it was made for a 6 inch round pan. just double the recipe if you’re serving more people. also, just leave out the matcha if you prefer a plain delicious flan.
my matcha flan (good stuff):
4 teaspoons matcha powder (reduce for a subtler flavour)
1 cup condensed milk
1 cup evaporated milk
1 teaspoon vanilla
mix vanilla, yolks, and eggs, add the condensed and evaporated milk.
mix matcha powder with just enough water to create a paste, then add it to the ingredients above. mix with a whisk but don’t form too much foam.
1 cup sugar
stir over low heat until sugar dissolves. then heat on high and cook without stirring to a deep amber. quickly pour into a pan.
pour matcha custard through a sieve into the pan with the caramel sauce.
transfer pan to a prepared hot water bath.
bake at 350°f until center of flan gently sets. about 30 minutes.
transfer to a rack to cool.
chill in the fridge until cold.
to serve, loosen it by running a small sharp knife around the flan. turn it over onto a plate. tap or shake gently to release. lift the pan and let the syrup flow.
i rabbit kutani pottery teapot | tea cups rabbit kutani yaki yunomi | ryu mei japanese organic matcha powder, kyoto standard | bambooMN brand skinny black chasen (tea whisk) + tray + chashaku (hooked bamboo scoop) + black tea spoon