Green tea custard
- In a mixing bowl, infuse the milk, matcha powder and lime zest. In another mixing bowl, whisk the eggs, egg yolks and sugar. Combine the green tea liquid, egg mixture and cream. Pass through a fine sieve.
- Pour into ramekins, place into a deep dish, with boiling water halfway up the ramekins, and bake for 35 minutes at 140C or until set.
- Refrigerate. Dust with caster sugar and caramelise.