Green Tea-White Chocolate Pots de Crème


7 oz. finest white chocolate
¾ cup heavy whipping cream
¼ cup milk
¾ tsp. green tea powder*
4 egg yolks
1 Tbsp. sugar
Pinch salt
½ tsp. coconut extract (For a more noticeable flavor, increase to 1 tsp.)
Fresh strawberries (optional)


• Preheat the oven to 300 degrees.

• Chop the white chocolate and place it in a bowl.

• Over low heat, bring the cream, milk and green tea powder to a boil. Remove from heat and pour mixture over the white chocolate.

• Let the mixture sit for 1 minute, then stir gently with a spatula or a whisk until the chocolate has fully melted and the mixture is blended.

• Meanwhile place the egg yolks in a clean bowl and add the sugar and salt. Whisk until the mixture turns a pale yellow, then add the coconut extract.

• Add a small amount of the white chocolate and cream to the yolk mixture, whisking continuously.

• Continue adding the white chocolate mixture in small increments until completely combined.

• Distribute evenly between 5 ramekins, then place the ramekins in a deep baking pan. Make a water bath by pouring hot water into the pan, so that it reaches about halfway up the ramekins.

• Bake for 30 to 35 minutes.

• Check for doneness by gently shaking the pan to see if the cream jiggles in the ramekins. You can leave them slightly wobbly for a creamier taste in the center, or bake until they have fully set.

• Store in the fridge until 20 minutes before serving. If desired, garnish with fresh strawberries.

Note: These last 3 to 4 days in the refrigerator.