Preheat oven to 300F. Prepare boiled water for the water bath.
Add 1 Tbsp hot water slowly to the Matcha Green Tea powder and mix well.
Pour heavy cream and soy milk into a milk pan, and stir over low heat until it almost comes to a boil. Remove from the heat and set aside.
In a bowl, whisk together egg yolks until it starts to thicken. Add green tea mixture and mix.
Add heavy cream mixture gradually into the egg yolk mixture, stirring continually and gently.
Strain the mixture through a strainer, and pour into 6 small ramekins. Bake in a water bath for 20 minutes.
Remove from the oven and cool to room temperature. Refrigerate for 2 hours or more.
Spread 1 Tbsp granulated sugar on top of each of the 6 ramekins.
Using a torch, melt sugar until the tops are caramelized. Be careful not to burn. Cool to room temperature, refrigerate for about 15 minutes.
Ready to eat!!! Yum! Yum!!!