2 cups heavy whipping cream
⅔ cup granulated sugar, plus more for sprinkling
5 teaspoons matcha powder
1 cup soy milk
6 large egg yolks
Preheat the oven to 325° F. In a small saucepan set over medium heat, whisk together 1 cup of the heavy whiping cream, ⅓ cup of the sugar, and the matcha powder; stir until the matcha and sugar are well blended. Add the remaining heavy whipping cream and the soy milk and bring the mixture to a simmer. Remove from the heat.
In a separate bowl, whisk together the egg yolks and the remaining sugar.
Whisking constantly, gradually pour the hot milk mixture into the yolk mixture. Strain through a fine mesh sieve.
Place 6 small (7 to 10 ounce) ramekins in a high-sided baking pan and divide the custard between them. Fill the baking dish with boiling water to reach most of the way up the sides of the ramekins. Carefully transfer the pan to the oven and bake for 40 to 50 minutes, or until the custard is set (it should still jigglewhen shaken).
Remove the ramekins from the water bath and chill in the refrigerator for at least 2 hours to set.
Before serving, remove the ramekins from the refrigerator and sprinkle each surface with a layer of sugar. Using a butane kitchen torch, melt the sugar until golden-brown all over.