Green Tea (Matcha) Souffle

Course: Dessert. Servings: 4. Prep Time 45 mins. Cook Time 15 mins. Total Time 1 hr 30 mins.

1. Gather all the ingredients. Preheat the oven to 390F (200C).
2. For the ramekins: Brush the ramekins with butter, using upward strokes. Put 1 tsp. sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin and chill in refrigerator to set (This gives the souffles something to grip on to as the batter climbs up the sides of the ramekins during baking.).
3. For the custard: In a large bowl, beat the egg yolks and sugar together.
4. Sift the flour into the egg mixture and mix well.
5. Heat the milk and heavy cream in a small saucepan until almost boiling.
6. Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
7. Then gradually whisk in the rest of the milk mixture.
8. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
9. When the custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will "overcook" the mixture). Cover with plastic wrap and cool to room temperature for about 30 minutes (or you can put in the fridge to make this process faster).
10. Once the custard has cool down, sift matcha green tea powder into the custard.
11. For the meringue: Whisk the egg whites in a clean bowl till bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).
12. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
13. Whisk ⅓ of the meringue into the custard and mix until homogenous.
14. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
15. Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
16. Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The souffle should wobble gently in the middle when it's ready.
17. Dust with powder sugar and place on a plate. Serve immediately.

Recipe Notes Equipment you will need: 4 oz (1/2 cup) ramekins.

Recipe adapted from Gordon Ramsay's Raspberry souffle. All images and content on this site are copyright protected. Please do not use my images without my permission. If you'd like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.