Matcha & Peach Baked Custard — Karlin Patisserie

In my previous post on Homemade Vanilla Pastry Cream, I have shared with you how to cook vanilla pastry cream. So, the technique to cook pastry cream remains the same. But what is different this time round is that, I am going to give a little Asian twist to the pastry cream — a Japanese green tea (matcha) version. In addition, after the pastry cream is cooked, it will then be baked until the top is browned. This is actually a French dessert called Flan à l’Alsacienne, a baked pastry cream.

via Matcha & Peach Baked Custard — Karlin Patisserie

Leave a Reply