Matcha Vanilla Custard
Yield: 6 servings
5 large egg yolks
6 tbsp raw honey, divided
2 tbsp arrowroot
2 tbsp matcha powder
1/4 tsp ground cinnamon
3 cups half-and-half cream
1/4 tsp sea salt
1/4 cup organic unsalted butter, cut into pieces
2 tsp pure vanilla extract
2 oz 70% dark chocolate, shaved with a vegetable peeler
1/2 cup toasted unsalted walnut pieces, optional
1/4 cup pomegranate seeds, optional
In a medium heat-proof bowl, whisk egg yolks, 2 tbsp honey, arrowroot, matcha and cinnamon. Set aside.
In a medium saucepan on medium, heat cream, remaining 1/4 cup honey and salt. Stir occasionally with a rubber spatula, scraping bottom of pan, until liquid just starts to simmer. Turn off heat.
Very slowly, drizzle hot cream mixture into matcha mixture, whisking continuously.
Transfer matcha mixture back to saucepan. Turn heat to medium. Cook, whisking continuously, until liquid has thickened, approximately 1 to 2 minutes (it’s fine if the mixture bubbles slightly). Remove from heat; whisk in butter and vanilla.
Divide custard among 6 small bowls or ramekins. Garnish with chocolate, walnuts and pomegranate seeds (if using). Serve chilled.