Kyoto Matcha Custard Recipe | James Beard Foundation
Delight in a traditional Kyoto Matcha Custard from JBF, served by John Shirley at his Beard House dinner. A gentle blend of milk, cream, and matcha for a savory dessert.
Ingredients
- 1 cup milk
- 1 cup heavy cream
- 1 1/2 teaspoons matcha powder
- 5 egg yolks
- 1/4 cup sugar
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