The variety of teas and coffees at Mary Lou and Bob Heiss's Coffee Gallery in Northampton, Massachusetts, is amazing. Just cross the threshold of the store and you are enveloped by delicious aromas. Mary Lou created this velvety concoction to introduce her staff and customers to Matcha, a powdered Japanese green tea used in tea ceremonies. It is available at Asian markets and specialty stores, and can be ordered online at www.CooksShopHere.com (Mary Lou's store).

In a double boiler insert over simmering water, melt the butter. Remove the insert from the water, and keep the water simmering over low heat.

In a small bowl, mix the sugar and the Matcha until well blended and then add to the melted butter. Stir to blend well.

Pour the apricot nectar into a small bowl, and sprinkle the gelatin over it to soften. Set aside.

Add the cream and orange juice to the melted butter mixture and then slowly add the beaten eggs. Replace the insert over the simmering water and cook, stirring constantly, until the mixture thickens and coats the back of a metal, spoon, about 12 to 14 minutes.

Strain the mixture through a fine sieve into a bowl to ensure a silken texture. Add the apricot nectar and gelatin mixture to the cooked custard and stir we([ until the gelatin is dissolved and well incorporated into the custard. Set the cooked mixture aside and cool to room temperature.

Pour the custard into the ramekins, cover with plastic wrap, and refrigerate for at least 2 hours, or even overnight. Serve cold.