Matcha Tofu Custard
Matcha is a subtle green tea powder used in traditional Japanese and Chinese tea ceremonies. It transforms your basic dessert recipes lending its subtle flavor to enhance the dish by giving it a certain depth.
One of my favorite desserts is the humble custard. Today, we're looking at a dairy free, lactose free recipe that incorporates silken tofu, soy milk, and culinary grade matcha. The results are otherworldly (not to mention calorie cutting) with a rich, velvety mouthfeel that will satisfy your sweet tooth year round! We also finish off our sweet cups with a caramelization of sugar a la crème brûlée.
SONG: Green Tea off the album A Go Go courtesy of John Scofield with Medeski Martin & Wood
INGREDIENTS:
4.5 oz silken or soft tofu, drained
1 1/2 cups soy milk
3 TBSP + 1tsp honey
3 eggs
2 egg yolks
2 tsp vanilla extract
1 TBSP matcha powder
Granulated white sugar
Preheat your oven to 325F.
Start off by draining the excess water from a package of silken or soft tofu. Place the block of tofu on a paper towel lined plate. Place paper towels on top and place a plate on top to weigh it down. Let the tofu drain for 10 minutes. Cut the block into thirds.
To a small saucepan, add 4.5oz or 1/3 of a block of tofu , 1 1/2 cups of soy milk, and 3 TBSP plus 1 tsp of honey. Blend with a hand blender or use a blender and then transfer. Heat the mixture until almost simmering but do not bring the boil. Remove from the heat and set aside.
Lightly combine 3 eggs and 2 egg yolks until just combined. Whisk in 2 tsp of vanilla extract and 1 TBSP of culinary grade matcha powder. Slowly whisk in the tofu mixture until it is fully incorporated. Strain the custard into a measuring cup and then pour into ramekins or a small baking dish. Place the cups in a pan and fill the pan with water until the water level reaches just over halfway up the side of the ramekins.
Place the custards into a 325F oven and cook for about 40 minutes or until a toothpick inserted into the middle of the custard comes out clean. Remove and let cool for 10 minutes or to room temperature. The custards can be served warm or chilled.
Sprinkle the tops with sugar, tilting each cup to distribute evenly. Caramelize the tops using a cooking torch with medium flame ensuring that you continuously move the flame for even browning. Alternatively, you can pour about 2 teaspoons of honey on top.
