No-bake Eggless Green Tea Creme Caramel

Seeing how well my No-bake Eggless Chocolate Creme Caramel turned out, I was feeling rather bold and wanted to try a green tea version.

Voila!

No- Bake Eggless Green Tea Creme Caramel

Green Tea Custard :
2 Tbsp powdered gelatin
1250 ml full cream milk
80 gm castor sugar
3 Tbsp custard powder
2 Tbsp green tea powder

Caramel :
1 cup sugar
3 Tbsp water


Method:

Make caramel first

Put sugar and water in a small pot and heat on medium flame until it starts to turn a light golden brown. Watch it carefully and don't turn away (not even a sec!) when you're doing this because once the syrup turns golden it darkens very quickly after that and will continue to do so after removing from heat. Do not stir. Once the sugar/caramel turns a light golden brown, remove from heat, swirl the pot a little to let the colour even out and then pour directly into your mould or ramekin dishes. Swirl the mould around so that the caramel covers the bottom and reaches up the sides a little. Let cool and harden. Do this quickly as the caramel hardens in no time.

Make custard

Pour the milk into a medium pot and sprinkle the gelatin over it. Let the gelatin soften a little. Meanwhile mix  the sugar, green tea powder and custard powder in a bowl, then add into the milk/gelatin mixture. Stir to mix and bring to a simmer STIRRING ALL THE TIME with a wooden spoon until the mixture thickens and coats the back of the spoon. Sieve the custard. Pour the sieved custard into the mould over the hardened caramel and chill in the refrigerator overnight or until set.

Green Tea Jelly

Tea lovers are not left out too! Here's a simple Green Tea Jelly recipe for a refreshing and antioxidant loaded treat. 

Green Tea Jelly

(Recipe adapted from here.)

Ingredient:

1 Tbsp Green Tea powder (Matcha)
1 1/2  Tbsp Sugar
500 ml Water
10 gram Gelatin powder (about 1 heaped tablespoon)
Whipped cream for topping (I used pouring cream)

Note: 1 1/2  Tbs sugar was definitely not sweet enough for me eventhough I don't like very sweet stuff. I suggest increasing the sugar to 4 Tbs (or to your taste) or use sweetened cream for the topping. The next time I'm making this again, I will add some lemon juice to give it a fresh lemony tang flavor.


Preparation:
1. Put green tea powder, sugar and 10ml of hot water in a cup and mix well with a spoon.
2. Put gelatin powder in a bowl and add 100ml of water and mix well.
3. Boil 400ml of water. Then mix well with the gelatin mixture. Add in the green tea mixture, combine.
6. Pour into serving cups and let cool for a while.
7. Chill in the refrigerator until well set.
8. Top the set jelly with some whipped cream and sprinkle on green tea before serving.

I scream, U scream, We all scream for Green Tea Ice Cream!

This is my first time making green tea ice cream and it is the best ice cream I've ever made. It's so creamy, it beats those from Japanese Restaurants hands down! Yup, HANDS DOWN!

My Daughter agrees with me too. I didn't need to offer or serve the ice cream to her. She just helped herself  to the ice cream and finished the whole batch within a couple of days. Heck, I got to enjoy only a couple mouthfuls.

'YUMMERS!' was what my Daughter said everytime she had her fill of this.

Found the recipe here as  I was trawling the net looking for a good green tea ice cream recipe to finish off the green tea powder leftover from the Green Tea Tiramisu I made. Now, instead of needing to finish of my stash of green tea powder, I need to buy more to make more of this delicious ice cream!

Green Tea Ice Cream
(yields 6 small scoops)

Ingredients:

2 tablespoons green tea powder (matcha)
2/3 cup granulated sugar (Reduced to 1/3 Cup and I used caster sugar)
3 egg yolks
3/4 cup milk
3/4 cup heavy cream

Method:
1. In a small bow, mix the green tea powder with 2 tablespoons granulated sugar.

2. In a separate bowl, mix together the egg yolks and remaining sugar.

3. Pour the milk into a small pan and gently heat until it's just about to boil (You'll see some bubbles appearing on the edges. Do not let it boil). Remove the from the heat and mix a few spoonfuls of the warm milk with the green tea powder/sugar mixture in a small bowl. When you have a smooth paste, add it to the remaining milk in the pan, then gradually combine with the egg yolk/sugar mixture.

4. Return mixture to the stove and heat gently over low heat (taking care to not let the mixture boil), until the mixture coats the back of a spoon. Remove from the heat, strain through a fine sieve, and allow to cool completely.

5. Lightly whip the cream and then add it to the cold green tea custard.

6. Transfer the mixture to a large container and chill for an hour or two in the refrigerator.

7. Put the chilled mixture in the freezer and freeze until half frozen about 1 hour (you'll see the mixture is frozen around the edges but the middle is not). Remove from freezer and mix well with a spoon or fork (stir very vigorously) to break up the ice crystals, return the mixture to the freezer. Repeat this 3 more times as it freezes every 30 minutes (you'll find the ice cream gets stiffer) to ensure that the ice cream is smooth.

Note: If u have an ice cream maker, skip Step 7, churn the mixture according to your ice cream maker's instruction after chilling the mixture in Step 6.

Green Tea Tiramisu

When I first saw this recipe here, I thought 'How ingenious! How come I've never thought of that?' I've eaten green tea ice cream, green tea mochi, green tea chiffon cake, green tea butter cake but GREEN TEA TIRAMISU? How interesting! I knew instantly I had to make it ... and I made it just in time for a family reunion potluck dinner.

I was afraid the cake would not hold up well and fall apart after unmoulding (it would've been a total disaster!), so I brought the cake to the potluck still in its tin.

Ta-daaa! Just before serving, I removed the tin with the help of  2 or maybe 3 other persons, I couldn't exactly remember, my mind was fuzzy as I concentrated hard not to ruin the cake whilst unmoulding. Phew! It was intense! LOL! I must admit the cake looked pretty good except for the icky green which my Daughter said looked like algae!.

This was how it looked like inside. It tasted very light and the green tea flavour was refreshing and very mild. I just wish I had sprinkled green tea powder on every layer of the sponge fingers for a stronger green tea taste.

Green Tea Tiramisu

(Recipe adapted from the blog "The Scent of Green Bananas" here)

Ingredients:

3 egg yolks

1/3 cup white caster sugar (I've reduced the sugar by 2 tablespoons)
8oz mascarpone cheese
1 cup dairy whipping cream
1 tsp vanilla extract
cointreau, or any orange flavoured liqueur (I've omitted this and replaced with the juice of half a lemon)
green tea powder
1-2 c brewed strong green tea, cooled
3 egg whites
savoiardi (sponge fingers)

Note:

1) I used an 8 inch round removable base cake tin as the mould. There was about 1/3 cup leftover filling. I used about 36 pieces of sponge fingers.

2) To the 1 cup dairy whipping cream, I've added 2 Tbs icing sugar and 2 Tbs piping gel during whipping. This is to stabilize the whipped cream.

3) To tone down the bitterness of the green tea powder, I've mixed  in some icing sugar prior to dusting the top of the cake. Due to condensation (hot humid weather here), the mixture melted .... and became 'icky green algae'! LOL!

Method:

1. Beat the egg yolks and sugar in a bowl set over pan of simmering water, until pale yellow. Remove from heat and add the mascarpone cheese and beat until smooth and creamy. Do not overbeat!

2. In a separate bowl, whip the cream. Add vanilla and orange liqueur, then fold into the mascarpone mixture and blend well.
3. In yet another bowl, beat the egg whites to stiff peaks. Fold gently into creamy mascarpone mixture. 
4. Dip sponge fingers into the brewed green tea, then layer them on the bottom of a serving dish. Spread the creamy mascarpone mixture top, and repeat layers.
7. Refrigerate for at least a couple of hours or overnight.
8. Dust with green tea  powder just before serving.