Silky Hojicha Custard Dessert (Printable version)

Silky custard infused with aromatic roasted green tea, balancing earthiness and creaminess for an elegant dessert.

# What You'll Need:

→ Custard Base

01 - 2 cups whole milk
02 - 1/2 cup heavy cream
03 - 2 tablespoons hojicha loose leaf tea or 2 hojicha tea bags
04 - 1/4 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract

→ Garnish

07 - Whipped cream
08 - Roasted tea leaves or cocoa powder

# How to Make:

01 - Combine whole milk and heavy cream in a saucepan. Heat over medium heat until just below simmering point, being careful not to boil.
02 - Remove saucepan from heat. Add hojicha tea leaves or tea bags and steep for 5–7 minutes. Strain the mixture thoroughly to remove all tea leaves or bags.
03 - In a mixing bowl, whisk together granulated sugar and eggs until the mixture becomes pale and smooth in texture.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture while whisking constantly. This prevents the eggs from curdling and ensures a smooth custard.
05 - Stir in vanilla extract until fully incorporated into the custard base.
06 - Pour the mixture through a fine-mesh sieve into a clean saucepan to remove any lumps and ensure silky smoothness.
07 - Cook over low heat, stirring continuously with a spatula, until the custard thickens enough to coat the back of a spoon, approximately 5–7 minutes. Do not allow to boil.
08 - Remove from heat and immediately pour into serving glasses or ramekins, dividing evenly among portions.
09 - Let custards cool to room temperature, then refrigerate for at least 2 hours until completely set and firm.
10 - Top with whipped cream and a sprinkle of roasted tea leaves or cocoa powder if desired before serving.

# Expert Advice:

01 -
  • The roasted tea flavor is sophisticated but completely approachable, even for people who think they do not like green tea
  • It comes together in about twenty minutes of active cooking, then does its own thing in the fridge
  • The texture hits that perfect spot between silky pudding and creamy custard that makes you slow down and savor each bite
02 -
  • The custard can go from silky to scrambled in seconds, so keep the heat low and resist the urge to rush the thickening process
  • Straining the mixture after steeping and again before cooking ensures no tea leaves or cooked egg bits end up in your final pudding
  • The pudding continues to firm up as it chills, so pulling it off the heat when it still looks slightly loose is actually correct
03 -
  • If using hojicha powder, sift it first to avoid any clumps in your finished pudding
  • Room temperature ingredients prevent the shocking temperature difference that can cause curdling
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