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Green tea custards with fruit in lemon syrup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate your meal with delightful Japanese-inspired baked custards showcasing fresh fruit and green tea.
Ingredients:
  • 4 green tea bags
  • 250ml (1 cup) boiling water
  • 7 egg yolks
  • 100g (1/2 cup) caster sugar
  • 700ml thickened cream
  • 1 lemon
  • 100g (1/2 cup) caster sugar, extra
  • 1/2 nashi, halved, cored, unpeeled, finely chopped
  • 1/2 Fuji apple, halved, cored, unpeeled, finely chopped
  • 1/4 rockmelon or honeydew melon, peeled, finely chopped
Instructions:
  • 1. Preheat your oven to 150°C. 2. Place tea bags in a small heatproof jug and pour over boiling water. 3. Let it sit for 10 minutes, shaking occasionally to infuse the flavors. 4. Remove and discard the tea bags, then let the mixture cool for another 10 minutes.
  • Whisk egg yolks and sugar until just combined. Heat cream until just boiling, then pour over the egg mixture and whisk again until combined. Add half the green tea, then skim off any froth before pouring into a jug.
  • Prepare a large roasting pan by lining the base with a folded tea towel. Arrange eight 180ml (3/4-cup) Japanese teacups or ramekins on top of the tea towel. Fill each cup with the custard mixture. Add boiling water to the pan until it reaches halfway up the sides of the cups. Bake in the oven for 40 minutes or until the custard sets. Take the cups out of the pan, let them cool briefly, cover, and chill in the fridge for 4 hours before serving.
  • Zest half of the lemon using a zester or vegetable peeler, making sure to remove only the outer part of the rind. Cut the rind into thin strips. Then, cut the lemon in half and juice it.
  • Combine lemon zest, lemon juice, remaining green tea, and extra sugar in a small saucepan over medium heat. Stir until sugar dissolves, then simmer for 2 minutes. Let cool before using.
  • Mix together the syrup, nashi, apple, and melon in a bowl. Drizzle the mixture over the custards before serving.

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