my version -- classic crème anglaise elavated witrh matcha and served with japanese castella cake, fresh mango, rasberry, pomegranate, and chrushed mixed nuts...
Crème anglaise, custard sauce, pouring custard, or simply custard is a light, sweetened pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla. -- Wikipedia
"The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg." -- Food & Wine
"Japanese Castella Cake, or Kasutera (カステラ) in Japanese, is a popular Japanese honey sponge cake which was originally introduced by the Portuguese merchants to Nagasaki area in the 16th century. The name is derived from Portuguese Pão de Castela, meaning “bread from Castile”. Castella is made of just 4 basic ingredients: bread flour, eggs, sugar, and honey. You can tell by its popularity as Castella is being sold everywhere in Japan, from departmental stores, specialty sweet stores to convenience stores. They often come in a slim rectangle box in simple plastic packaging for an everyday snack or fanciful packaging for gifting." -- Just One Cookbook
Behind the scene..
"Matcha and green tea come from the Camellia sinensis plant. But while green tea refers to the actual leaves, matcha is the ground powder of green tea leaves. You can drink matcha the same way you can drink regular green tea. The primary difference is that green tea bags are first steeped in hot water, whereas matcha grounds are added to water and traditionally mixed with a bamboo whisk (although a milk frother is often used).
Even though green tea is enjoyed all over the world, it’s mostly produced in China and Japan. Matcha, on the other hand, is most closely associated with Japan, where it’s been consumed as a ceremonial tea for centuries." -- Everyday Health