Purin-Style Matcha Flan Over Caramel

Caramel runs down the flan when you turn out the ramekin. This purin-style matcha flan has about 4 tsp (8 g) tea in an egg custard baked in a water bath. For six servings, allow at least 3 hours 30 minutes, including cooling and chilling. If you'd rather skip making caramel, matcha set desserts include other spoonable options.

• Preparation 25 minutes
• Baking 35 minutes
• Cooling at least 30 minutes
• Chilling at least 120 minutes
• Total time at least 3 hours 30 minutes
• Servings 6 flans
• Tools six 5 fl oz (150 ml) ramekins, two saucepans, two bowls, a whisk, a fine sieve, a pouring vessel, a deep baking dish, a thin knife, and an oven

Gentle baking sets the edges without drying the center. Wait until the ramekins are thoroughly cold before turning out the flans; warm custard could tear easily against the knife.

Ingredients for purin-style matcha flan

• 2.1 oz (60 g) sugar for the caramel
• about 4 tsp (20 ml) water for the caramel
• about 1 2/3 cups (400 ml) milk for the custard
• about 4 tsp (8 g) matcha for the custard
• 3 eggs, about 5.3 oz (150 g) without shells, for the custard
• 2.1 oz (60 g) sugar for the custard

How to bake and turn out the matcha flan

1. Preheat the oven to 320°F (160°C).
2. Heat 2.1 oz (60 g) sugar and about 4 tsp (20 ml) water in a saucepan until you have amber caramel.
3. Immediately divide the caramel among the six 5 fl oz (150 ml) ramekins.
4. Heat about 1 2/3 cups (400 ml) milk in a second saucepan until steaming.
5. Sift about 4 tsp (8 g) matcha into a bowl.
6. Pour about 1 fl oz (30 ml) hot milk over the matcha.
7. Mix until it forms a smooth paste.
8. Whisk the 3 eggs, about 5.3 oz (150 g) without shells, with 2.1 oz (60 g) sugar for the custard in another bowl.
9. Stir the matcha paste into the sweetened eggs.
10. Gradually whisk in about 1 1/2 cups (370 ml) of the remaining hot milk.
11. Strain the custard through a fine sieve into a pouring vessel.
12. Divide the custard among the six ramekins.
13. Place the ramekins in a deep baking dish.
14. Pour hot water into the dish until it reaches halfway up the ramekins.
15. Bake in the water bath for 35 minutes, until the edges are set and the centers still wobble slightly.
16. Take the ramekins out of the water bath.
17. Let them cool for at least 30 minutes at room temperature.
18. Refrigerate them for at least 120 minutes.
19. Run a thin knife around the edge of each cold flan.
20. Invert each ramekin onto a plate to turn out the flan.

Strain the custard before baking for a smooth surface. Take the caramel off the heat as soon as it turns amber; it will keep coloring in the hot saucepan. The final set happens in the refrigerator, without extending the baking unnecessarily.

Which matcha can you taste in the flan?

Milk, sugar, and baking mute the nuances of matcha meant to be drunk on its own, so we choose Essence matcha for this flan. Mix about 4 tsp (8 g) into the small portion of warm milk before adding it to the eggs.

Flan, panna cotta, or cheesecake: what's different?

Cooked eggs give this flan its structure. Matcha panna cotta sets cold in its small glasses and is served without unmolding, unlike purin over caramel. Japanese matcha cheesecake rises with whipped egg whites in a cheese batter. Here, matcha purin names this same caramel flan, not a separate recipe.

Our tip. Run the knife around a flan only after it is thoroughly cold. The caramel can then flow onto the plate without tearing the custard.

Allergens. Milk and eggs in the flan.