Matcha & White Chocolate Baked Custards
I made these for our annual Food Photography Workshop in Daylesford last year in 2023, and whilst they are very pretty, they are also delicious to eat!
Adapted from a Donna Hay recipe, these matcha and white chocolate baked custards pair well with some fresh raspberries. I’ve baked mine in beautiful Japanese teacups from Made in Japan which also help to create the perfect single portion. A great addition to a dinner party or just keep a stash in the fridge for a nightly treat!
Matcha & White Chocolate Baked CustardsPrint Recipe
- 125g white chocolate, chopped
- 250ml milk
- 250ml cream
- ½ tsp matcha powder
- 2 eggs
- 2 egg yolks, extra
- 90g caster sugar
- raspberries, to serve
- icing sugar, for dusting
- Preheat oven to 150° C. Place the chocolate, milk, cream and matcha powder in a saucepan over medium heat and stir until the chocolate has melted and the mixture is hot but not boiling.
- Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Slowly add the hot chocolate mixture and whisk to combine. Divide the raspberries between 4 x 1-cup (250ml) capacity ramekins and pour over the chocolate mixture.
- Place the ramekins in a baking dish and pour in enough hot water to come half way up the sides of the ramekins. Bake for 35 minutes or until the custard is just set. Top with extra raspberries, dust with icing sugar and serve warm or cold.