together the matcha and cream, removing all clumps.
Whip until pale. Then mix with the cream mixture.
over a bain-marie until thick enough to coat the back of a spoon. Then divide between 4 ramekins.
Place ramekins in a deep roasting tin. Fill half-full with water. Cook 20 minutes at 320F.
CHILL OVER- NIGHT
Cover with light layer of caster sugar and evenly torch just before serving.