This recipe comes from Yuki Seki via her friend Ruth Ward from suburban Chicago. Ms. Seki and her husband live in Japan. Look for green tea powder in Japanese or other Asian markets. Or you can make your own powder by grinding up tea leaves from 3 to 4 bags of green tea in a well-cleaned coffee grinder. This recipe makes enough to fill three 6-ounce heatproof custard cups, but you may use other larger or smaller baking dishes to suit your needs.
- 1 cup low-fat or whole milk
- 1/4 cup granulated sugar
- 2 extra-large eggs, well-beaten
- 2 tsp. green tea powder
- 1 tsp. vanilla extract
Preheat oven to 350F. Spray custard cups with nonstick cooking spray, and set aside.
Heat milk and sugar in saucepan over low heat until sugar dissolves, 5 to 7 minutes.
Meanwhile, whisk eggs with green tea powder and vanilla. Pour milk-sugar mixture into egg mixture, and stir until well combined. Pour into custard cups. Place cups in large baking pan, and fill partially with water.
Bake about 30 minutes, or until firm. Remove, and serve warm or chilled.
- Calories: 160
- Carbohydrate Content: 21 g
- Cholesterol Content: 165 mg
- Fat Content: 5 g
- Protein Content: 8 g
- Saturated Fat Content: 2 g
- Sodium Content: 90 mg
- Sugar Content: 21 g