Recipe of Matcha tea custard cream
Today I will show you how to prepare Custard Matcha Tea Cream, it is a cream with a very soft texture and has a touch of tea flavor.
You can use it for any pastry.
Recipe Summary
Preparation
10 min
Cooking
5 min
Servings
3
Difficulty
Easy
3
Servings
10 min
Preparation
5 min
Cooking
Easy
Creams
Ingredients
- 1 egg
- 15 g Pastry Flour
- 20 g Sweet Matcha
- 10 g Sweet Matcha (to be added last)
- 120 cc Whole Milk
Join me and let's see how to make Matcha tea custard cream
Instructions:
- Break the egg into a heat-resistant bowl, mix well.
- Add Sweet Matcha and sifted flour.
- Mix everything well.
- Add milk little by little.
- Mix well and microwave for 1 minute at 550W (uncovered).
- Take it out of the microwave and mix well.
- Heat again in the microwave for 1 minute at 550W (uncovered) and mix well.
- Take it out of the microwave and mix until smooth. Finally, add more Sweet Matcha to make the green color more beautiful.
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Tips for this recipe
Here are some useful tips to perfectly prepare Matcha tea custard cream and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Matcha tea custard cream to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 5 minutes.
This recipe is designed for 3 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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