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

• Whole milk

  3.25% milkfat, with added vitamin D

  5 fl oz 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 degrees F.
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, then gradually whisk in the rest of the milk mixture. Pour the mixture back into the saucepan. Whisk the mixture continuously 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.
7. 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 (you can put in the fridge to make this process faster).
8. Once the custard has cool down, sift matcha green tea powder into the custard.
9. For the meringue: Whisk the egg whites in a clean bowl until bubbles start to form.
10. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed and whisk to make a firm, glossy meringue, about 3-4 minutes.
11. Whisk ⅓ of the meringue into the custard and mix until homogenous.
12. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
13. Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
14. 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.
15. Dust with powder sugar and place on a plate. Serve immediately.

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