Matcha Caramel Pudding (No Bake)

Method8 steps

1. 1

   Step 1: Prepare 4–5 heatproof pudding cups or molds. Work carefully with hot caramel, keeping it away from skin; wear heat-resistant gloves if needed and keep children clear of the work area.

2. 2

   Step 2: Sprinkle the gelatin powder (1.5 tsp) onto the water (2 Tbsp), scattering the powder around so as to not create a mound of powder. Let the gelatin bloom (absorb water) for about 10-15 minutes.

   Bloom gelatin · 15 minUses 1.5 tsp gelatin powder · 2 Tbsp water

3. 3

   Step 3: Meanwhile, heat the milk, whipping cream (⅓ cup), condensed milk (3–4 tbsp) and salt (1 pinch) in a small pot over medium high heat, stirring constantly, until it starts to steam and froth. Turn off the heat and sift the matcha powder (1 Tbsp) into the milk, a little at a time, whisking in between. Keep whisking until the matcha is well distributed in the milk and there are no more lumps. Add the bloomed gelatin into the hot milk and stir to dissolve completely.

   Uses 1 cup whole or 2% milk · ⅓ cup whipping cream · 3–4 tbsp condensed milk · 1 Tbsp matcha powder · 1 pinch salt · one and a half teaspoons gelatin bloomed in two tablespoons water ten to fifteen minutes

4. 4

   Step 4: Set the matcha pudding mixture aside to cool while you make the caramel.

   Uses hot milk cream condensed milk salt and matcha mixture with bloomed gelatin fully dissolved

5. 5

   Step 5: Place the cups you're using for the pudding into a rimmed baking sheet or brownie pan. Add about half an inch of off-the-boil water into the pan to keep the containers hot. Do this just before you make the caramel so your containers don't cool down before you fill them.

   Uses off-the-boil water for a half-inch cup-warming bath

6. 6

   Step 6: In a small pot, add the sugar (⅓ cup) for caramel, and just enough of the water to wet all of the sugar. Put the pot on medium heat and allow the sugar to dissolve without stirring. If you feel like it needs a stir, swirl the pot instead. If you have sugar grains stuck to the side of the pot, brush it with some water to dissolve it. Once the sugar starts to turn golden, keep an eye on it and do not walk away! If the colours are not even, swirl the pot to even out the colour.

   Uses ⅓ cup sugar (for caramel) · 1–2 tbsp water · a little water only if needed to dissolve sugar grains on the pan wall

7. 7

   Step 7: Just before the caramel reaches your desired darkness, remove from heat; it will continue to darken once you take it off heat, so take it off a bit earlier. The darker the caramel, the more intense (and bitter) the flavour, so it's up to your preference. Immediately and carefully pour a little bit of caramel into each pudding cup. You need only about 3-4 mm of caramel per container, but feel free to put more or less to taste. Swirl the cup around to distribute the caramel evenly. Take the cups out of the water and allow the caramel to harden.

   Uses sugar dissolved with just enough water and cooked to the desired golden darkness

8. 8

   Step 8: Strain the cooled pudding mixture into a spouted jug. If matcha lumps remain, press them through the sieve, then rinse them through with a little of the pudding mixture. Pour over the hardened caramel in the cups. Refrigerate for at least 1 day: the pudding sets earlier, but the caramel needs the full time to dissolve. Serve chilled.

   Chill and dissolve caramel · 1440 minUses matcha gelatin pudding mixture allowed to cool while caramel is made · heatproof cups coated with caramel and removed from warming bath until caramel hardens