Matcha canelè

A small custardy matcha cake with a crisp, caramelized crust.

by Jamie Reyes, revised by Cuzen

Serving size: 6
Active time: 30 minutes

Ingredients

• 1 c milk
• 2 tbsp unsalted butter
• 1 vanilla pod, seeds scraped
• pinch of salt
• 1 large egg
• 1 egg yolk
• ½ c granulated sugar
• ¼ c all-purpose flour
• 4 Matcha Maker powder shots with Signature Blend
• 2 tbsp rum (optional)

Instructions

1. In a saucepan, bring milk, butter, and the vanilla pod and seeds to a light boil. Add salt and stir continuously.
2. In a separate bowl, mix together the eggs, sugar, flour and matcha.
3. Gradually add the hot milk mixture to the egg mixture while stirring continuously.
4. Strain the mixture through a sieve into a container.
5. Mix in the rum and add the vanilla pod.
6. Cover the mixture and refrigerate for at least 24 hours and up to 5 days.
7. When the mixture is finished chilling, preheat the oven to 400℉.
8. Remove the mixture from the refrigerator and gently stir with a spatula.
9. Brush 2-inch deep canelè molds with butter.
10. Fill them with the mixture, leaving a bit of space in the mold for expansion.
11. Bake for 40 minutes, rotating the tray halfway through baking.
12. Remove the canelè from the oven, carefully pop each one out of the mold, and cool on a wire rack until the outer layer is crisp.

Tips

• Be careful not to let the milk and butter mixture scorch.
• When adding the hot milk mixture, begin by adding a teaspoon or so and then another one, and then a little more, to bring the egg mixture temperature up very slowly.
• To substitute the rum for an alcohol-free version, use imitation rum extract.
• When the canelè are finished, they should look caramelized, but not black-tinted. The bottoms will be golden brown. If they are very dark brown, the sides that you cannot see will be burnt.