INGREDIENTS

• • 2 egg yolks
• • 15g cake flour
• • 5g Aiya Culinary Grade Matcha powder
• • 120g milk
• • 15g butter
• • 2 egg whites
• • ¼ tsp apple cider vinegar/lemon juice
• • 30g sugar

DIRECTIONS

• 1. Grease two 6oz ramekins with butter and dust with sugar.
• 2. In a saucepan, whisk egg yolks and sift in cake flour and mix well. Add in half of the milk and mix well until it's smooth. In a separate bowl, sift Matcha powder and add half of the milk and mix well.
• 3. Add in the Matcha mixture to the yolk mixture and stir until well combined. Place the saucepan over the stove top and heat over low heat, constantly stirring until the Matcha yolk mixture thickens into a thick paste. Set aside and let it cool to room temp.
• 4. Preheat the oven to 395°F. In a mixing bowl, whisk in egg whites and vinegar. While whisking, gradually add in sugar in 3 intervals. Whisk the egg whites until medium peak is formed.
• 5. Fold in the egg white mixture to the Matcha yolk mixture until well combined.
• 6. Pour batter into the ramekins. Make sure to clean the sides of the ramekins so that the souffle can rise nicely from the sides. Bake for about 13-15 mins. Remove from the oven and enjoy!