Preheat oven to 325 degrees F.
Prepare your ramekins. Grease your ramekins with butter, Pam, or vegetable oil.
Make the caramel. Add 1/3 cup of sugar with 2 tablespoons of water to a small sauce pan. Heat over medium heat and let the sugar melt until it turns a dark brown color. This can take about 5-10 minutes. After completed, quickly pour into greased ramekins. I used 5 ramekins that are each 4 inches in diameter. Set aside.
Make the flan. Add 2 egg yolks and 2 eggs to a small bowl. Whisk until the eggs are well broken down. Add 1/3 cup of sugar to the eggs and whisk. Set aside.
Add 1 2/3 a cup of milk and 1 tablespoon of Aiya culinary grade matcha powder to another sauce pan. Make sure to whisk in the matcha powder to reduce clumping. Heat over medium heat while whisking the matcha and milk together. Make sure both are mixed well and the milk is warm. Finally add a teaspoon of vanilla extract to the matcha milk.
The final step is to combine the matcha milk and egg/sugar mixture. Add 1/4 cup of the matcha milk mixture to the egg and sugar mixture. You are tempering the eggs, so they won't cook when you combine the warm milk and eggs. Mix a few times before adding it to the matcha milk in the sauce pan. Whisk everything together.
Divide evenly between your ramekins. Bake for 35-40 minutes or until a toothpick comes out clean. Cool for an hour at room temperature and an hour in the fridge.
Once ready to serve, use a small knife to loosen the edges of your flan from the ramekin. Invert your ramekin onto a plate to get your flan out.
Serve with some fresh fruit as a bonus!