Method

Preheat the oven to 160 °C.

Combine the egg yolks, eggs, sugar, matcha powder, vanilla and avocado oil in a mixing bowl and whisk until smooth.

Melt the chocolate over a bain-marie. Heat the cream and milk in a saucepan. When the milk mixture reaches scalding point, remove from the heat, pour over the melted chocolate and whisk to combine. Allow the mixture to cool for 5 minutes before slowly pouring into the egg mixture and whisking until smooth.

Divide the mixture between 6 cups, ramekins or ovenproof jars. Place the ramekins into a baking dish. Fill the baking dish with enough water to come half way up the sides of the cups or ramekins, to create a water bath. Transfer to the oven and cook for 25 minutes.

Remove the water bath from the oven and allow the puddings to cool in the water. Once cooled, remove the ramekins from the water, cover with cling film and refrigerate for at least 2 hours or overnight.

To serve, top each portion with a dollop of crème fraîche, some pistachios and the remaining white chocolate. Garnish with mint leaves if preferred.

TIPS: Some matcha brands are not as vibrantly green as others. Feel free to add a tiny splash of green gel food colouring to brighten it up when mixing it all together.

To make your life a little easier, you can place the puddings in the baking dish and place it in the oven and then fill it with water. This way you don’t have any spills on the way to the oven. *Matcha is a powder made from finely ground green tea. It can be found at specialised delis, health shops or Asian supermarkets.