Ginger Matcha Custard with Black Sesame Brittle

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rich custard flavored with ginger, matcha, and white chocolate topped with whipped cream and black sesame brittle

  • Author: Kayla Howey



Black Sesame Brittle

  • ½ cup sugar
  • 1 tbsp water
  • ¾ oz toasted black sesame seeds

Ginger Matcha Custard

  • 1 ½ cups heavy cream
  • 1 cup half & half
  • ½ inch piece of ginger, crushed
  • 5 egg yolks
  • ¼ cup sugar
  • 2 tsp matcha (from My Matcha Fix)
  • 7 oz white chocolate, chopped fine
  • ¼ tsp almond extract
  • whipped cream, to garnish


Black Sesame Brittle

  1. Prepare a sheet pan with a piece of lightly oiled parchment paper. In a small saucepan combine the sugar and water over medium-high heat. Stir until the sugar dissolves. Stop stirring and let the mixture caramelize over high heat. Cook until the sugar mixture is evenly bubbling and amber in color. Remove from the heat, add the black sesame seeds, and quickly stir to coat. Pour the brittle out onto the prepared sheet pan. Use a spatula to spread the mixture evenly so that all the black sesame seeds are in one, thin layer. Allow to cool until hardened. Break the brittle into free-form pieces.

Ginger Matcha Custard

  1. In a medium saucepan, heat the heavy cream, half & half, and crushed ginger over medium-low heat. Meanwhile, whisk the egg yolks in a mixing bowl. Add the sugar and keep whisking until thick and pale yellow. When the liquid in the saucepan just begins to simmer, remove it from the heat and temper the eggs by slowly drizzling a third of the liquid into the mixing bowl, whisking continuously. When combined, pour the tempered egg yolk mixture into the saucepan with the rest of the liquid. Cook the custard over low heat until thickened. Allow enough time for the eggs to cook through and reach 160F, while keeping the heat extremely low so the eggs don’t curdle. When the custard coats the back of a wooden spoon well, turn off the heat.
  2. Add the matcha to a shallow bowl. Remove ¼ cup of the custard and pour over the matcha. Use a matcha whisk to incorporate and create a paste. Add another ¼ cup of custard and slowly mix. Add a final cup of custard to the matcha and mix well until smooth. Pour the matcha mixture back into the custard, using a rubber spatula to scrape the sides of the bowl. Mix the custard in the saucepan until the matcha is incorporated throughout. (Do this step quickly so the custard stays warm.)
  3. Place the white chocolate in another mixing bowl and pour the custard over it. Let sit for 1 minute. Add the almond extract. Stir to incorporate. Place the bowl in a larger bowl full of ice and water. Stir the custard often and allow it to cool slightly before pouring it into small dishes (ramekins, small bowls, etc.). Refrigerate the custard for at least 4 hours or until completely set. Garnish with whipped cream and the black sesame brittle before serving.