Matcha Soufflé

INSTRUCTIONS

Step 1: Prep the Ramekins

1. Prep: Brush the inside of four 6-oz ramekins thoroughly with softened butter, using upward strokes only (this helps the soufflé climb). Coat with sugar, rotating to cover completely. Tap out excess. Refrigerate until needed.

Step 2: Make the Matcha Protein Crème Pâtissière

1. Bloom the protein: Whisk the protein powder into ¼ cup cold milk until completely smooth. No lumps. Set aside.
2. Heat the milk: Bring ¾ cup milk to a simmer in a small saucepan over medium heat.
3. Make the liaison: In a medium bowl, whisk egg yolks and 3 tablespoons sugar until pale and slightly thickened, about 2 minutes. Whisk in flour and cornstarch until smooth.
4. Temper: Slowly drizzle the hot milk into the yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
5. Cook: Whisk over medium heat until thick and bubbling, about 2-3 minutes. The mixture should heavily coat a spoon and hold a line when you drag your finger through it.
6. Incorporate the protein: Remove from heat. Whisk in the bloomed protein mixture until completely homogeneous. Whisk in butter, vanilla, and salt. Taste, it should be pleasantly sweet with distinct matcha flavor.
7. Cool: Transfer to a large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature. (Can be refrigerated up to 48 hours; bring to room temperature before using.)

Step 3: Preheat & Position

1. Heat: Heat oven to 400°F (200°C) with rack in the lower third. Place a sheet pan inside to preheat.

Step 4: Make the Italian Meringue

1. Prep: Have a candy thermometer ready. In a small bowl, combine the cornstarch with 1 tablespoon of the sugar from the syrup ingredients. Set aside.
2. Start the syrup: Combine the remaining sugar and water in a small saucepan. Stir to dissolve, then stop stirring. Heat over medium-high.
3. Start the whites: When the syrup reaches 225°F, begin whipping egg whites in a stand mixer on medium speed with the cream of tartar. Whip until soft peaks form.
4. Add cornstarch: When soft peaks form, add the cornstarch-sugar mixture and continue whipping.
5. Pour the syrup: When the syrup reaches 240°F (soft ball stage), remove from heat. With the mixer running on medium, pour the syrup in a thin, steady stream down the side of the bowl, avoiding the whisk.
6. Whip to stiff peaks: Increase speed to medium-high and whip until the meringue is glossy, holds stiff peaks, and the bowl is barely warm to the touch, about 5 minutes.

Step 5: Assemble & Bake

1. Lighten the base: Vigorously stir ¼ of the Italian meringue into the matcha base. This sacrifices some air but creates a lighter mixture that's easier to fold.
2. Fold: Add the remaining meringue in two additions. Use a large spatula to cut down the center, sweep along the bottom, fold over the top, and rotate the bowl. Repeat until just combined, stop when the last white streaks disappear. Do not overmix.
3. Fill: Spoon the batter into prepared ramekins, filling to just below the rim. Smooth the tops gently with an offset spatula.
4. Clean the edges: Run your thumb around the inside edge to create a shallow groove (this promotes the classic "top hat" rise).
5. Bake: Place ramekins on the preheated sheet pan. Bake at 400°F for 5 minutes (initial rise), then reduce to 375°F and bake 10-12 minutes more (check after 5 minutes) until risen 2-3 inches above the rim, tops are golden brown, and soufflés jiggle slightly when gently shaken.

Step 5: Serve Immediately

1. Serve: Dust with powdered sugar. Serve within 90 seconds, soufflés wait for no one.