In case you haven’t noticed from my blog, dessert is my favorite food group. My sweet tooth loves dessert at any time of day. Even more so, I love indulgences without the hassle. My ideal weekend activities typically involve purchasing sweets at some part of the day. However, being in month four of quarantine has led me to become a bit of a flour fairy in hopes that I can satisfy my cravings without trekking out of my New York City shoebox, I mean apartment (but is there really a difference?).
Matcha is one of the most versatile ingredients around. Whether it’s used in drinks or baking, the trend has definitely taken off in the past several years. I enjoy ceremonial grade matcha, although pricier, for my drinks because of the quality and taste. I don’t use matcha often in baking, but when I do, it pains me to see such high quality, expensive powder going into my baking. I finally decided to head to the grocery store to pick up a cheaper, culinary grade matcha to put my guilty conscience at ease.
Once I finally cleared my conscience, the next step to tackle was to figure out how to put the ramekins my mom gifted to me to good use. I’ve always wanted to make a souffle, but my lazy inner self didn’t want to search for so many ingredients. I choose to believe that I’m working smarter, not harder when I realized that I could make a souffle with only three ingredients. Heck, I could have made it with only two ingredients if I didn’t want to jazz up the flavor with a bit of matcha. The final outcome may not have stayed inflated for very long and probably isn’t the prettiest, but I prefer getting to eat dessert faster.
Ingredients:
1/3 cup condensed milk (if you prefer your desserts less sweet, use 1/4 cup)
3 large eggs (separate the yolks from the egg whites)
2 tsp matcha
Steps:
1. Set the temperature to 375 degrees Fahrenheit.
2. In a bowl, separate the egg whites from the egg yolks.
3. In the bowl with the egg yolks, add in the condensed milk and mix together. Put this aside.
4. In the bowl with the egg whites, use a hand mixer to whip up the egg whites until stiff peaks form.
5. Add in the matcha in the egg whites bowl, and mix until the matcha is fully incorporated.
6. Fold in half of the matcha egg white mixture to the condensed milk egg yolk bowl. Lightly fold the egg yolk and egg white mixtures together. Add in the remaining batch of egg whites and lightly fold the two mixtures together. Be sure not to over mix this as you want to maintain some fluffiness.
7. In lightly greased ramekins, pour the egg mixture in. I poured mine to the top of each ramekin due to how much it deflates.
8. Place the ramekins on a baking sheet and put the baking sheet into the oven for 17-20 minutes, depending how runny or cooked you want your souffle. Do not open the oven door no matter how tempting it may be! You don’t want the hot air to escape in the middle of cooking.
Pro tip: If you grease your ramekins with butter and coat the sides with sugar, it’ll help the batter climb up the walls of the ramekin better. This is optional and the souffle will still rise (and deflate) upon taking it out of the oven.
Pro tip #2: If you don’t have condensed milk, you can replace this with honey for a honey matcha souffle. I recommend putting less honey in at around 1/4 of a cup because 1/3 cup of honey will be too overpowering.
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