That’s green tea? It looks a little like…
Don’t say it. Don’tsayit.
If you google image ‘green tea’ or ‘matcha’ desserts, you’re welcomed with a vibrant shade of green that can only be described as a matcha shade of green. You just know it when you see it. I don’t know why, but today, that shade of green has just eluded my custard completely. Instead it’s more of a… kale-smoothie green. A pea-puree green. Even Adobe Lightroom couldn’t save me.
Truthfully, green tea has always been low on my radar of flavours. I’m an earl gray fan. Chai. Flavours that can’t be ignored. Green tea just fades into the background all too often, and I fail to appreciate its subtleness. Actually, half the time I think I’m tasting vanilla– I was utterly confused the first time I tasted a green tea frap.
Sometimes you choose the recipe, sometimes your ingredients choose the recipe. And by choose, I mean, find that ingredient in the back of your fridge and realize it’s on the verge of going bad.
So when I found my two passionfruits, sadly forgotten over the course of the week, it was all the reason I needed to ditch my anatomy and joyfully stir together a quick custard, drawing inspiration from the well-loved bubble tea drink, and a vision of the vibrant green-yellow combo.
And it’s a recipe just for that– quick enough to make during a study break (but not nearly so quick if you were to photograph then edit the photos then blog about it afterwards…10/10 would not recommend, if you have two midterms coming up that week. I mean, anatomy what?), with basic ingredients you must have in your pantry. You could easily replace the matcha with a vanilla bean, or dark chocolate (see notes below).
It’s based on this recipe, except I replaced the milk and cream with unsweetened almond milk, and swapped the vanilla bean for matcha powder. The result is a lighter custard that is on the thinner side– less rich than the usual luscious pastry creams and custards. So it definitely qualifies as brain food to power you through those study sessions 😉
Passionfruit Green Tea Custard
adapted from taste.au
- 2 cups almond milk
- 4 large egg yolks
- 1 tablespoon cornstarch
- 2.5 tbsp matcha powder
- 1/3 cup + 2 tbsp maple sugar
- 1/8 tsp salt
- pulp of 2 passionfruits
- In a small saucepan, heat 2 cups of almond milk over medium heat.
- Meanwhile, whisk together egg yolks, cornflour, matcha powder, maple sugar, and salt in a large metal bowl.
- When the almond milk just begins to simmer, take it off the heat and pour it in a slow, steady stream into the bowl, whisking constantly. You may find it helpful to wrap tea towels around the bottom of your bowl to prevent it from sliding.
- Return mixture to saucepan over medium heat. Cook, whisking constantly, until it begins to bubble (or until the custard thickens, coating the back of a wooden spoon).
- You may serve it warm over pancakes or something equally delicious, or pour it into mason jars and let it set for at least 2 hours in the fridge. If you hate custard skin, place plastic wrap directly on top of the custard surface (you can smooth it out with a spoon later, when it’s set).
- Serve with pulp of 1/2 passionfruit on top of each serving.
Variations: for vanilla, swap matcha for 1 vanilla bean (pod + scraped seeds added to step 1). For chocolate, swap matcha for 100g good quality dark chocolate, and add at the end of step 4.