No-bake matcha caramel pudding

Wet sugar with just enough water for a wet caramel.

Heat over medium until the sugar dissolves and turns caramel coloured; swirl rather than stir, and brush sugar off the sides with a wet brush. Take it as dark as wanted.

Keep the containers warm with hot water in the bottom so the caramel does not harden too fast; pour the caramel into them.

Sprinkle powdered gelatin over water, spread out rather than piled, and let it bloom 10 to 15 minutes.

Heat milk with whipping cream, condensed milk and a smidge of salt, stirring so the milk protein does not stick to the bottom, until steaming; turn off the heat.

Sift the matcha into the milk and whisk until the lumps dissolve.

Add the bloomed gelatin; taste for sweetness and add more condensed milk or sugar if wanted.

Strain into a pouring container to remove matcha lumps.

Pour into the cups over the caramel, stirring as you pour because the matcha settles.

Chill, preferably overnight, so the caramel has time to dissolve; it may set within a few hours.

To unmold, dip the cup in hot water, twist until loose, and flip.

Or serve in the cup, garnished with sweetened red bean paste; dig to the bottom to release the caramel.