Matcha Souffle

1. Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). You will need 4 4 oz (1/2 cup) ramekins.

To Prepare the Ramekins

1. Brush the ramekins with ½ Tbsp unsalted butter at room temperature, using upward strokes. With 4 tsp sugar, put 1 tsp sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove the excess sugar from the ramekin and chill in the refrigerator to set. (This gives the soufflé something to grip onto as the batter climbs up the sides of the ramekins during baking.)

To Make the Custard

1. In a large bowl, beat 3 large yolks and 2 Tbsp sugar together.
2. Sift 3 Tbsp all-purpose flour (plain flour) into the egg mixture and mix well.
3. Heat 150 ml milk and 100 ml heavy (whipping) cream in a small saucepan until almost boiling.
4. Add a splash of the hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
5. Then gradually whisk in the rest of the milk mixture.
6. Pour the mixture back into the saucepan. Whisk the mixture constantly AT 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.
7. When the custard has thickened, immediately transfer to a bowl (otherwise the 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 it in the refrigerator to make this process faster).
8. Once the custard has cool down, sift 1–2 Tbsp matcha (green tea powder) into the custard.

To Add the Meringue

1. Whisk 3 large egg whites in a clean bowl until bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).
2. Gradually add 4 Tbsp sugar, one 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.
3. Whisk one-third of the meringue into the custard and mix until homogenous.
4. Very carefully fold in the rest of the meringue using a rubber spatula. Do not overmix.

To Bake the Soufflés

1. Divide the soufflé mix into 4 ramekins. Tap them on the work surface to level the mixture and run your thumb around the edge.
2. 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.
3. Dust with 1 Tbsp confectioners’ sugar and place on a plate. Serve immediately.

To Store

1. You can keep the leftovers in an airtight container and refrigerate for 2 days.