Green Tea Custard with Berries Sauce

I have been wanting to create a dessert using green tea as an ingredient. This is the first one… and it was a big hit with our photographer (my husband). I haven’t seen a photo shoot go so quickly. All so that he could eat the subject!

There have been a lot of studies conducted on the medicinal qualities of green tea. It has shown to help treat or prevent Atherosclerosis, high cholesterol, various forms of Cancer, Inflammatory Bowel Disease, Diabetes, Liver Disease, and to increase weight loss. For a more detailed list of green tea’s benefits see the information provided on the University of Maryland Medical Center’s website.

This dessert is sweetened with Agave Syrup which is great to try in your tea or coffee. It has a lower glycemic index than table sugar and is just as sweet.

A couple of notes* regarding this recipe:
— When plating the dessert,  carefully insert a knife around the inside of the ramekin to break the seal between it and the firm custard inside. Then turn it over releasing the custard onto the plate. It isn’t necessary to do the “turning the custard over onto a plate” step. You can also pour the sauce over the custard while it is in the ramekin and serve it that way.
— Make the berry sauce right before serving so it is warm as you pour it over the custard.
— Don’t eat the custard without the berry sauce. Well, you can, but it just really isn’t the same without it.


3 cups water

3 teaspoons Agar Agar

Pinch of salt

1 teaspoon Green Tea Powder

⅓ cup Agave Syrup

2 packages (12 oz each) of extra-firm silken tofu, patted dry  (Mori-Nu non-refrigerated, boxed brand is best and can be bought at Whole Foods or Mom’s Organic Market)

Berry Sauce:
2 cups of berries (any kind, but we used blueberries)

⅓ cup Agave Syrup

1 tablespoon Tapioca Starch Powder

2 tablespoons Apple Juice


1. First, start making the custard. Add the Agar Agar and salt to the water in a medium saucepan and bring to a boil.
2. Reduce the heat. Simmer and stir until the Agar Agar is melted.
3. Add in the green tea powder to the mixture and stir until dissolved.
4. In a food processor (or blender), mix the tofu until smooth.
5. Add the green tea/Agar Agar mixture to the tofu and blend.
6. Pour the Agave Syrup into the food processor and mix again.
7. Divide the custard mixture into six small bowls or ramekins and place in refrigerator until firm (approx. 2-3 hours).
8. When you are about ready for dessert start the berry sauce as it should be warm when poured over the custard. Combine the berries, agave syrup, tapioca starch powder and apple juice into a medium saucepan.
9. Over a low heat, cook mixture until sauce has thickened.
10. Remove from heat and let cool slightly. Serve warm over custard. See above notes* for plating ideas.


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