matcha pot de creme

so i woke up on sunday while everyone was riding to tiburon and decided to make some matcha desserts.  first up, matcha pot de creme.  unlike the maple ones i made these were less sweet.  it also looks like they kind of separated during cooking into three layers.  a lot of matcha powder on the botton, a green creamy layer and then a light cream colored layer on top.  also this recipe calls for the whole eggs so no egg whites leftover.  it tasted pretty good! i used this recipe minus the chocolate shavings

Ingredients:
1 1/4 cup heavy cream

3/4 cup 1% milk (depending on what kind of milk you're using, adjust for maximum creaminess potential)

1/4 cup sugar
2 eggs
1 tsp. vanilla
1 heaping Tbsp. matcha powder
1 piece Ghiradelli Intense Dark Twilight Delight Chocolate (72%), cut into small chunks or, even better, shaved into curlicues

Directions:

-Preheat the oven to 325 degrees and prepare your ramekins in a water bath.

-In a small saucepan, combine the heavy cream and milk and heat the milk (it should not come to a boil).

-Add the vanilla and then whisk in the matcha powder (for optimal results, you should either whisk or sift the matcha powder in advance).

-In the meantime, whisk the sugar and eggs together in a large bowl.

-Once the milk/cream mixture is hot (but not boiling), slowly add (pouring it through a small strainer--I used a tea strainer) it to the eggs and sugar, vigorously whisking as you pour.

-Divide the mixture evenly amongst your ramekins and/or jars.

-Bake in the water bath for about 30-35 minutes, or until the center is set.

-Remove the ramekins/jars from the oven and water bath and let them cool on the counter.

-At this stage, add the chocolate shavings/curlicues.

-Once they've cooled off, place them in the refrigerator, where they will set completely.

-In 2-3 hours, complete joy will be yours! Enjoy!