Matcha Creme Caramel

Matcha Creme Caramel with Vanilla Bean Granola


For the custard:

  • 2 1/4 cup milk
  • 1/4 cup sugar
  • 4 eggs
  • 1 tsp matcha

For the caramel:

  • 1/2 cup sugar

To serve:


Preheat oven to 325F.

Melt 1/2 cup of sugar in a small skillet over medium heat with constant stirring until it turns into a light brown syrup; pour into buttered ramekins.

In a small bowl, take 2 tbs of milk and mix with matcha powder. In a large bowl, beat eggs and sugar and gradually beat in remaining milk with the matcha milk mixture.

Bake in the oven 325F for 25-35 minutes. To serve, loosen the custard from the cup and turn it over to plate. Top with vanilla bean granola.