Matcha Latte Cream

Directions

1. 1
   Bring 34 centiliters of milk to a boil in a saucepan.
2. 2
   Turn off the heat as soon as it boils.
3. 3
   In a bowl, mix cornstarch with remaining 16 centiliters of milk.
4. 4
   In another bowl, whisk the egg yolks with the sugar until the mixture becomes pale.
5. 5
   Add tea and cold milk and mix well.
6. 6
   Mix in the cornstarch and milk combination.
7. 7
   Pour the mixture in a saucepan and whisk on medium heat for 3 minutes until the mixture begins to thicken.
8. 8
   Pour the mixture into glasses and refrigerate for 1 hour.
9. 9
   Serve very cold.