Matcha Custard

In a small bowl, dissolve matcha in 3 tablespoons of milk; set aside.

In a separate bowl, combine eggs and granulated sugar, mixing well with a whisk. Add milk, dissolved matcha, and heavy cream. Mix thoroughly until smooth, then strain the mixture through a sieve. Pour evenly into 6 heat-resistant containers and cover tightly with plastic wrap.

Pour 1 cup of water into the pot, cover, and heat over medium heat for about 3 minutes. Once steam starts vigorously escaping, place a 7 ½” diameter wire rack (or two flat plates) in the pot and place the containers from Step 2 on top. Cover and steam over low heat for 5 minutes. Once steam starts to escape, reduce to very low heat and continue steaming for another 20 minutes. Turn off the heat and let it steam over residual heat for 10 minutes. Remove the containers from the pot, let cool, and refrigerate.

Prepare the topping by placing the bottom of a bowl in ice-cold water. Add heavy cream and powdered sugar. Use a hand mixer to whip until soft peaks form.

Once the custard is chilled, add Whipped Topping on top and dust with matcha powder before serving.