Matcha Caramel Pudding Recipe

If you’ve ever found yourself daydreaming of the perfect blend of earthy matcha and luscious caramel, buckle up—this matcha caramel flan is your golden ticket to dessert euphoria. 🍵✨ Let’s dive into the world of creamy, matcha-infused goodness, where each bite is a literal spoonful of serenity!

Combining the rich tastes of matcha and caramel in a dessert is something I truly enjoy, and my Matcha Caramel Pudding reflects that. To make it, I whisk matcha powder into creamy whole milk and heavy cream.

Then, I fold in a sweet caramel made with nothing but granulated sugar and water, and let the pudding set in the fridge. It is delicious and simple.

Matcha Caramel Pudding Recipe Ingredients

• Matcha Powder: Rich in antioxidants, provides earthy flavor.
• Granulated Sugar: Adds sweetness, caramelizes for rich flavor.
• Whole Milk: Provides creaminess, source of calcium.
• Heavy Cream: Adds richness and smooth texture.
• Eggs: Bind ingredients, add protein and texture.
• Vanilla Extract: Enhances flavor with subtle, sweet aroma.

Matcha Caramel Pudding Recipe Ingredient Quantities

• 1 tablespoon matcha powder
• 2 tablespoons hot water
• 1 cup granulated sugar
• 6 tablespoons water (for caramel)
• 1 cup whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make this Matcha Caramel Pudding Recipe

1. Set your oven to 325 degrees Fahrenheit (160 degrees Celsius) to preheat.

2. In a small bowl, mix the matcha powder with 2 tablespoons of hot water, whisking until the mixture is smooth. Set aside.

3. In a medium saucepan, combine 1 cup granulated sugar and 6 tablespoons water. Cook over medium heat, swirling occasionally, until the sugar is dissolved and has cooked to a deep amber caramel color. Immediately pour the caramel into the bottom of individual ramekins, or into a large baking dish, swirled to coat the base.

4. In a separate saucepan, mix the milk and cream. Warm them over a medium flame until they are just shy of simmering and then take them off the heat.

5. In a very big bowl, mix well the eggs, the vanilla extract, and a little bit of salt. And when I say a big bowl, I mean a bowl that’s big. I’d say a serve-for-10-bowl. Or, if nothing else, mixing them in two batches in a medium bowl. You really want an abundance of space to work here.

6. Pour the custard mixture through a fine sieve into a clean bowl. Add the dissolved matcha and give it a good stir.

7. In the ramekins or baking dish, pouring the matcha custard over the set caramel.

8. Position the ramekins in a large baking dish. Fill the dish partway with hot water so that the water bath comes about halfway up the sides of the ramekins.

9. Place in the oven, which has been heated to the correct temperature, and cook for 40-45 minutes. The puddings should not jiggle at all when the pan is gently shaken. If the puddings require more baking time, check them in 5-minute increments. If they seem a little too brown on top, cover them with aluminum foil and allow them to finish baking.

10. Take the dish out of the oven and let it cool all the way to room temperature. Then refrigerate it for at least 4 hours or overnight. When you’re ready to serve, take a knife and run it all along the inside edges of the dish. Then, using a large plate, flip the dish upside down to release the caramel top. Enjoy!

Matcha Caramel Pudding Recipe Equipment Needed

1. Oven
2. Small bowl
3. Whisk
4. Medium saucepan
5. Ramekins or large baking dish
6. Separate saucepan
7. Large mixing bowl
8. Fine sieve
9. Clean bowl
10. Large baking dish for water bath
11. Aluminum foil
12. Knife
13. Large plate

FAQ

• What is matcha powder, and where can I find it?Matcha powder is bright green, finely ground tea leaves that are known for their intense, earthy flavor and vibrant color. You can get it from most mid-range grocery stores, health food stores, or online retailers. It is becoming more popular and, thus, more accessible.
• Can I substitute the whole milk or heavy cream with non-dairy alternatives?Indeed, you have the option of using non-dairy milk like almond, coconut, or soy in place of regular milk. Still, there’s the potential for texture and flavor to shift slightly.
• Is it necessary to use both whole milk and heavy cream?Combining both ingredients results in a pudding with a silky and creamy mouthfeel. You can use all whole milk or all heavy cream, but it might affect the final texture.
• Why do I need to dissolve the matcha powder in hot water?In hot water, the matcha dissolves, has less chance to clump, and is more likely to mix evenly in the pudding. This ensures that you get a uniform matcha flavor throughout the pudding.
• How can I prevent the caramel from burning?Prepare the caramel using medium heat, and after the sugar has dissolved, do not stir it since stirring can cause the following: 1. It can cause the sugar that is already dissolved in the solution to crystallize. 2. A few sugar molecules can dissolve in the water without stirring as long as you provide enough heat, and they will complete the solution. 3. If you have watched closely, you can catch the caramel at the instant right before it turns too dark or burnt. You want a deep amber color.
• Can I prepare this recipe in advance?Absolutely, the pudding can be made a day ahead of time. Just cover it well and pop it into the fridge until it’s go time.
• What should I do if my caramel hardens too quickly?Should the caramel become solid, place it back over low heat so it can re-liquefy. With it in a molten state, impart it directly to the pudding molds. At this point, you might consider the molds set.

Matcha Caramel Pudding Recipe Substitutions and Variations

Powdered matcha: You can replace it with powdered green tea, but the flavor may not be exactly the same.
Almond milk or soy milk in place of whole milk makes a dairy-free version.
Coconut cream can take the place of heavy cream in most recipes, serving up just the same high fat ratio that makes cream so luscious. But when you sub coconut cream for heavy cream, you’re also taking on a different flavor. In most recipes, the taste of coconut isn’t that pronounced, and it’s infrequently used in savory contexts. But if you have a serious coconut aversion, then this isn’t a great option. If you don’t have a British thing against coconuts, try this method in desserts, soups, and other indulgent recipes.
Vanilla extract can be substituted with an equal amount of either vanilla bean paste or vanilla essence.
Sugar, granulated: You may substitute light brown sugar or coconut sugar, but this will change both the flavor and the appearance of the finished product.

Pro Tips

1. When making the caramel, be sure to keep a close eye on it as it cooks, as caramel can quickly transition from perfect to burned. If it’s too dark, it can impart a bitter taste.

2. For a smoother custard, ensure that you whisk the matcha thoroughly with the hot water and blend the eggs smoothly to prevent any lumps.

3. To prevent overcooking, check the custard a few minutes before the recommended time. Gently tap the ramekins; the custard is done when it is mostly set with a slight jiggle in the center.

4. When preparing the water bath, pour the hot water carefully to avoid splashing water into the custard. This helps in cooking the custard evenly and prevents it from cracking.

5. If you’re short on time, quick-chill the custard by placing the ramekins in a larger container filled with ice water before refrigerating. This can help set the custard faster without compromising its texture.