| I1: | 🥛 | 1.5 cups heavy cream |
|---|---|---|
| I2: | 🥛 | 1.5 cup whole lactaid |
| I3: | 🍬 | ¾ cup sugar |
| I4: | 🥚 | 5 large egg yolks |
| I5: | 🧂 | Pinch (small) of salt |
| I6: | 🍵 | 1 Tbs Matcha powder |
| Step 1: | Blend until smooth. |
|---|---|
| ↖ | I1: 🥛 1.5 cups heavy cream |
| ↖ | I2: 🥛 1.5 cup whole lactaid |
| ↖ | I3: 🍬 ¾ cup sugar |
| ↖ | I4: 🥚 5 large egg yolks |
| ↖ | I5: 🧂 Pinch (small) of salt |
| ↖ | I6: 🍵 1 Tbs Matcha powder |
| Step 2: | Sous vide at 175F for an hour |
| Step 3: | Churn |
Good out of the machine. It set a bit harder than the other custards. It needs a little work to soften it up. Maybe try a 2/1 cream/milk ratio? Or maybe add a T of sunflower seed oil? Probably wouldn’t work because the recipe was truncated.
| I1: | 🥛 | 1.5 cups heavy cream |
|---|---|---|
| I2: | 🥛 | 1.5 cup whole lactaid |
| I3: | 🍬 | 1 cup sugar |
| I4: | 🥚 | 6 large egg yolks |
| I5: | 🧂 | Pinch (small) of salt |
| I6: | 🍵 | 1 Tbs matcha powder |
| Step 1: | Blend until smooth. |
|---|---|
| ↖ | I1: 🥛 1.5 cups heavy cream |
| ↖ | I2: 🥛 1.5 cup whole lactaid |
| ↖ | I3: 🍬 1 cup sugar |
| ↖ | I4: 🥚 6 large egg yolks |
| ↖ | I5: 🧂 Pinch (small) of salt |
| ↖ | I6: 🍵 1 Tbs matcha powder |
| Step 2: | Sous vide at 175F for an hour |
| Step 3: | Churn |
If you want to change it, consider level Tablespoon as the flavor can be a bit strong, and consider shifting to 6 eggs or 2 cups cream.
| I1: | 🥛 | 2 cups cream |
|---|---|---|
| I2: | 🥛 | 1 cup whole milk |
| I3: | 🍬 | 1 cup sugar |
| I4: | 🥚 | 6 large egg yolks |
| I5: | 🧂 | Pinch (small) of salt |
| I6: | 🍵 | 2 tsp matcha powder |
| Step 1: | Blend until smooth. |
|---|---|
| ↖ | I1: 🥛 2 cups cream |
| ↖ | I2: 🥛 1 cup whole milk |
| ↖ | I3: 🍬 1 cup sugar |
| ↖ | I4: 🥚 6 large egg yolks |
| ↖ | I5: 🧂 Pinch (small) of salt |
| ↖ | I6: 🍵 2 tsp matcha powder |
| Step 2: | Sous vide at 175F for an hour |
| Step 3: | Churn |
2 cups cream yields a soft result, but the cream flavor overwhelms the matcha flavor. Same problem occurred with the red bean. Really be careful about using 2 cups of cream instead of 3 cups half and half.
| I1: | 🥛 | 3 cups half and half |
|---|---|---|
| I2: | 🍬 | 1 cup sugar |
| I3: | 🥚 | 6 large egg yolks |
| I4: | 🧂 | Pinch (small) of salt |
| I5: | 🍵 | 1 T matcha powder |
| Step 1: | Blend until smooth. |
|---|---|
| ↖ | I1: 🥛 3 cups half and half |
| ↖ | I2: 🍬 1 cup sugar |
| ↖ | I3: 🥚 6 large egg yolks |
| ↖ | I4: 🧂 Pinch (small) of salt |
| ↖ | I5: 🍵 1 T matcha powder |
| Step 2: | Sous vide at 175F for an hour |
| Step 3: | Churn |
Not yet verified, but I expect this will be a good balance.
## Variant 1: I1: 1.5 cups heavy cream I2: 1.5 cup whole lactaid I3: ¾ cup sugar I4: 5 large egg yolks I5: Pinch (small) of salt I6: 1 Tbs Matcha powder I(1-6) O1: Blend until smooth. O2: Sous vide at 175F for an hour O3: Churn ### Result Good out of the machine. It set a bit harder than the other custards. It needs a little work to soften it up. Maybe try a 2/1 cream/milk ratio? Or maybe add a T of sunflower seed oil? Probably wouldn’t work because the recipe was truncated. ## Variant 2: I1: 1.5 cups heavy cream I2: 1.5 cup whole lactaid I3: 1 cup sugar I4: 6 large egg yolks I5: Pinch (small) of salt I6: 1 Tbs matcha powder I(1-6) O1: Blend until smooth. O2: Sous vide at 175F for an hour O3: Churn ### Result If you want to change it, consider level Tablespoon as the flavor can be a bit strong, and consider shifting to 6 eggs or 2 cups cream. ## Variant 3 (4/11/23): I1: 2 cups cream I2: 1 cup whole milk I3: 1 cup sugar I4: 6 large egg yolks I5: Pinch (small) of salt I6: 2 tsp matcha powder I(1-6) O1: Blend until smooth. O2: Sous vide at 175F for an hour O3: Churn ### Result 2 cups cream yields a soft result, but the cream flavor overwhelms the matcha flavor. Same problem occurred with the red bean. Really be careful about using 2 cups of cream instead of 3 cups half and half. ## Variant 4 (x/xx/24): I1: 3 cups half and half I2: 1 cup sugar I3: 6 large egg yolks I4: Pinch (small) of salt I5: 1 T matcha powder I(1-5) O1: Blend until smooth. O2: Sous vide at 175F for an hour O3: Churn ### Result Not yet verified, but I expect this will be a good balance.