Matcha Custard Recipe – Thick, Silky Pastry Cream for Any Dessert

Matcha custard is one of the most useful things you can make in a pastry kitchen. Rich, silky, and deeply flavored with green tea, it can fill tarts, layer cakes, stuff choux pastry, fill mochi, or simply be eaten straight from the bowl with a spoon.

This recipe uses the classic creme patissiere method with matcha added for a vibrant green pastry cream that holds its shape and tastes extraordinary.

Ingredients (makes about 500ml)

• 500ml whole milk
• 4 egg yolks
• 100g caster sugar
• 40g cornstarch
• 2.5 tsp culinary grade matcha powder
• 30g unsalted butter, cubed
• 1 tsp vanilla extract

How to Make Matcha Custard

1. Whisk egg yolks and sugar together until pale yellow and slightly thickened.
2. Sift in cornstarch and matcha powder. Whisk until completely smooth.
3. Heat milk in a heavy-bottomed saucepan over medium heat until just steaming.
4. Slowly pour the warm milk into the egg mixture in a thin stream while whisking constantly (tempering).
5. Pour the mixture back into the saucepan.
6. Cook over medium heat, whisking constantly, until the custard thickens and begins to bubble – about 5-8 minutes.
7. Once it bubbles, cook for 2 more minutes (this cooks out the starchy taste).
8. Remove from heat. Add butter and vanilla. Whisk until butter is completely melted.
9. Press plastic wrap directly onto the surface of the custard to prevent a skin forming.
10. Refrigerate until completely cold, at least 2 hours.
11. Before using, whisk vigorously to restore the smooth, creamy texture.

Ways to Use Matcha Custard

• Matcha tart filling: Pour into a pre-baked tart shell and chill.
• Donut or eclair filling: Pipe into choux pastry.
• Layer cake filling: Spread between sponge cake layers.
• Mochi filling: Roll into balls and wrap in mochi dough.
• Matcha milkshake: Blend 3 tbsp with vanilla ice cream.
• Trifle component: Layer with sponge and fresh fruit.

Troubleshooting

• Lumpy custard: Strain through a fine mesh sieve immediately after cooking.
• Too thick: Whisk in a splash of cold milk after chilling.
• Too thin: You may not have cooked it long enough. Return to heat and cook 2 more minutes.
• Skin on top: Always press plastic wrap directly onto the surface.

What You’ll Need:

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Jade Leaf Matcha Organic Culinary Grade Matcha Powder

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HUSHHAVN Matcha Whisk Set 6pcs

FAQs:

How long does matcha custard keep?

Stored in an airtight container in the refrigerator, it keeps for up to 4 days.

Can I freeze matcha custard?

It is not recommended – the texture becomes grainy after freezing due to the cornstarch.

Can I use matcha custard as a cake frosting?

It is too soft for frosting. Whip 200ml heavy cream to stiff peaks and fold in 200ml matcha custard for a pipeable matcha diplomat cream.