Green Tea Soufflé

Ingredients

• Butter

  Unsalted

  ½ tbsp or 7g

• Sugar

  White, granulated sugar

  6 tsp or 25g

• Egg yolk

  Raw, fresh

  3 large yolk (separated from white) or 51g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  10 tbsp or 153g

• Heavy whipping cream

  Fluid

  3 ½ fl oz or 104g

• Matcha Green Tea Mix

  Tropical Sweetened Powder - Trader Joe's

  1 ¹⁵⁄₁₆ tbsp or 18g

• Egg white

  Raw, fresh eggs

  3 egg white (separated from yolk) or 120g

• Sugar

  White, granulated sugar

  4 tbsp or 50g

• Powdered sugars

  1 tbsp unsifted or 8g

Directions

1. Preheat the oven to 390°F.
2. Brush the ramekins with butter using upward strokes. Add 1 tsp sugar to each ramekin, rotating to coat the insides. Remove excess sugar and chill in the refrigerator.
3. In a large bowl, beat the egg yolks with 2 tbsp sugar until well combined.
4. Sift the flour into the egg mixture and mix until smooth.
5. Heat the milk and heavy cream in a saucepan until just below boiling.
6. Add a splash of the hot milk mixture to the egg mixture, whisking until smooth, then gradually whisk in the rest. Return to the saucepan and whisk continuously over medium-low heat for 3-4 minutes until thickened.
7. Transfer the thickened custard to a bowl, cover with plastic wrap, and cool to room temperature.
8. Once cooled, sift the matcha green tea powder into the custard.
9. Whisk the egg whites in a clean bowl until bubbles form. Gradually add 4 tbsp sugar, whisking to form a firm, glossy meringue.
10. Whisk ⅓ of the meringue into the custard until homogenous. Carefully fold in the remaining meringue.
11. Divide the soufflé mix into 4 ramekins, tap to level, and run your thumb around the edge.
12. Place ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden. The soufflé should wobble gently in the middle.
13. Dust with powdered sugar and serve immediately.