Matcha Pudding


Last week, Theresa and I made macarons. The duchess macaron recipe calls for 3 egg whites, meaning there will be 3 left over egg yolks to use. This isn’t quite enough for me to make a batch of my new found pudding recipe… or is it? I said screw it, and figured out the proportions of ingredients I would need for a batch using only 1 egg yolk (this brings back memories of finding the lowest common denominator… or… something math related… *shivers*). This way I can make pudding with any number of yolks, all anybody ever needs to do is multiply the measurements by the number of yolks on hand!

So many flavours!

Because egg whites for macarons are supposed to mature, I figured I would separate my eggs in the morning, and whip up a batch of pudding! I have a whole list of ideas for flavours, but a lot of them require steeping the milk with tea. I figured I would go with the easiest option, which I actually have to credit Mike for, matcha!

I’ve included both the recipe for a single yolk pudding, as well as the matcha with 3 yolks. Cheers!

Single Yolk Pudding

Adapted from Martha


  • 35 g granulated sugar
  • 9 g cornstarch
  • 1 g (a pinch) salt
  • 8 g cocoa powder (optional)
  • 155 mL milk
  • 1 egg yolk
  • ½ tbsp unsalted butter
  • ¼ tsp vanilla

Matcha Pudding

Adapted from Martha


  • 105 g sugar
  • 27 g cornstarch
  • 3 g (1/8 tsp + a pinch) salt
  • 1 tsp (4 g) matcha powder
  • 465 mL milk
  • 3 egg yolks
  • 24 g (1 ½ tbsp) unsalted butter
  • ¾ tsp vanilla extract


  1. Ready a medium sized bowl by placing a fine-meshed sieve over top, and set aside.
  2. In a medium saucepan (no heat) whisk together the sugar, cornstarch, salt, and matcha powder. Add a couple tablespoons of the milk initially, and whisk your mixture until all of the cornstarch and matcha have dissolved. Whisk in the rest of the milk until smooth, then the egg yolks.
  3. Cook over medium heat, whisking continuously, until large bubbles form. Reduce heat and continue to cook for another minute (check out the science I mentioned!)
  4. Remove from heat, and pour custard through the sieve into the bowl. Use a spatula (or spoon) to push the pudding through. Stir in the butter and vanilla.
  5. Place plastic wrap directly on the surface of the pudding, to prevent a film from forming, then chill the pudding in the fridge for at least 3 hours. Whisk the pudding smooth before serving, and enjoy 🙂

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