The addition of green tea powder in these creamy desserts gives them a rich and healthy twist. The antioxidant qualities of green tea are well known, but most of us are accustomed to just drinking the tea. Using it in desserts is a delicious way to enjoy the healing benefits of green tea! Always use organic ingredients whenever possible. Happy Eating!

Green Tea and White Chocolate Pot de Crème


10.5 Ounces (3 bars) white chocolate (Chef Kate uses Green & Black’s Organic, or use your favorite)

½ Cup cream (“Mom” prefers organic)

1 1/2 Cups half and half (“Mom” prefers organic)

1 to 2 Tablespoons Green Tea powder (or more to taste)

1/3 Cup Sugar

8 Egg yolks

1 Teaspoon vanilla extract

2 Tablespoons Cointreau (optional)

1 Tablespoon candied ginger (finely chopped and a little reserved for garnish)

A pinch of salt

Sweetened whipped cream with a little green tea powder (for serving)

Mint leaves (for garnish)

Sliced pears (optional for serving)


Preheat the oven to 325 degrees. Place 4 to 6 ramekins (you can also use custard cups or oven proof tea cups) in a roasting pan, spray with non stick spray, and set aside. Put the green tea powder into a medium large saucepan and stir in the cream and half and half, then add the sugar and cook over medium-high heat. Bring to a boil, stirring constantly, until the green tea and sugar have dissolved.

Remove the pan from the heat and add the white chocolate. Stir until the white chocolate is melted and the mixture is smooth. Stir in the vanilla extract and Cointreau, if using.

In a medium bowl, whisk the egg yolks lightly to blend. Slowly whisk them into the white chocolate mixture until blended well. Strain the mixture into a large pitcher and divide evenly between the ramekins. Place them in the roasting pan, put them in the oven and pour enough boiling water in the roasting pan to come halfway up the sides of the ramekins. (It is easier and safer to pour in the water once the roasting pan is already in the oven.) Bake for 30 to 40 minutes until the custard is just set and a knife inserted into the custard comes out clean. (The cooking time will vary depending on the size of your ramekins.) Remove the ramekins from the roasting pan carefully and allow to cool. Place on a baking sheet and chill completely. Decorate with whipped cream, candied ginger, a sprig of mint and sliced pears. Enjoy!

*Recipe provided by Chef Kate Mc Aloon, of Check out her website and the Kora Organics Blog (under Chef Kate) for more healthy organic recipes and articles.

Image By: Peter Turner*