Green Tea Souffle | Easy Japanese Recipes at

Green Tea souffle

Course: Dessert
Cuisine: Japanese
Keyword: green tea powder, matcha, souffle
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Author: Nami
Fluffy souffle accented with matcha powder, this Green Tea Souffle is simply irresistible! For a thorough visual guide, I recommend watching the video first.


For coating ramekins:

  • ½ Tbsp unsalted butter (½ Tbsp = 7 g) (at room temperature)
  • 4 tsp sugar

For the custard:

  • 150 ml milk
  • 100 ml heavy (whipping) cream
  • 3 large yolks
  • 22 g sugar (22 g = 2 Tbsp or 0.8 oz)
  • 25 g all-purpose flour (25 g = 2 Tbsp + 2 tsp or 0.9 oz)
  • 1-2 Tbsp matcha (green tea powder) (1 Tbsp matcha = 6 g or 0.2 oz)

For the meringue:

  • 3 egg whites
  • 44 g sugar (44 g = 4 Tbsp or 1.6 oz)

For dusting:

  • 1 Tbsp confectioners’ sugar/powder sugar


  1. Gather all the ingredients. Preheat the oven to 390F (200C).

    Green Tea Souffle Ingredients
  2. For the ramekins: Brush the ramekins with butter, using upward strokes. Put 1 tsp. sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin and chill in refrigerator to set (This gives the souffles something to grip on to as the batter climbs up the sides of the ramekins during baking.).
    Green Tea Souffle 1
  3. For the custard: In a large bowl, beat the egg yolks and sugar together.
    Green Tea Souffle 2
  4. Sift the flour into the egg mixture and mix well.
    Green Tea Souffle 3
  5. Heat the milk and heavy cream in a small saucepan until almost boiling.
    Green Tea Souffle 4
  6. Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
    Green Tea Souffle 5
  7. Then gradually whisk in the rest of the milk mixture.
    Green Tea Souffle 6
  8. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
    Green Tea Souffle 7
  9. When the custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will “overcook” the mixture). Cover with plastic wrap and cool to room temperature for about 30 minutes (or you can put in the fridge to make this process faster).
    Green Tea Souffle 8
  10. Once the custard has cool down, sift matcha green tea powder into the custard.
    Green Tea Souffle 9
  11. For the meringue: Whisk the egg whites in a clean bowl till bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).
    Green Tea Souffle 10
  12. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
    Green Tea Souffle 11
  13. Whisk ⅓ of the meringue into the custard and mix until homogenous.
    Green Tea Souffle 12
  14. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
    Green Tea Souffle 13
  15. Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
    Green Tea Souffle 14
  16. Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The souffle should wobble gently in the middle when it’s ready.
    Green Tea Souffle 15
  17. Dust with powder sugar and place on a plate. Serve immediately.
    Green Tea Souffle 16

Recipe Notes

Equipment you will need:


Recipe adapted from Gordon Ramsay's Raspberry souffle. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.