Kyoto Matcha Custard

• 1 cup milk
• 1 cup heavy cream
• 1 1/2 teaspoons matcha powder
• 5 egg yolks
• 1/4 cup sugar

Preheat the oven to 300ºF.

Whisk together the milk, cream, and matcha powder in a medium pot. Bring to a boil. Remove from the heat, cover, and let stand for 10 minutes. Meanwhile, whisk together the egg yolks and sugar. Using a fine-meshed sieve, strain the milk mixture into the egg yolks.

Pour the custard into four 6-ounce ramekins. Place the ramekins in a roasting pan. Fill the pan with enough water to come halfway up the sides of the ramekins. Bake for 35 to 45 minutes, until the custard is set (the custard should jiggle when shaken). Let stand for 5 minutes, then cool in the refrigerator for at least 4 hours before serving.