Silky Hojicha Custard Dessert (Print Version)

A silky custard infused with aromatic roasted green tea, offering earthy notes and creamy texture for an elegant Japanese dessert.

# Components:

→ 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

# Directions:

01 - In a saucepan, combine milk and heavy cream. Heat over medium heat until just below simmering, being careful not to boil.
02 - Remove from heat. Add hojicha tea leaves or tea bags and steep for 5 to 7 minutes. Strain the mixture through a fine mesh sieve to remove leaves or bags.
03 - In a mixing bowl, whisk together sugar and eggs until pale and smooth.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture, whisking constantly to prevent curdling.
05 - Stir in vanilla extract to the custard mixture.
06 - Pour the mixture through a fine mesh sieve into a clean saucepan to ensure a silky texture.
07 - Cook over low heat, stirring continuously with a spatula, until the custard thickens enough to coat the back of the spoon, approximately 5 to 7 minutes. Do not allow it to boil.
08 - Remove from heat and pour into serving glasses or ramekins.
09 - Allow to cool to room temperature, then refrigerate for at least 2 hours until fully set.
10 - Top with whipped cream and a sprinkle of roasted tea leaves or cocoa powder before serving.

# Expert Advice:

01 -
  • It demands only your attention for 10 minutes of active cooking, then patience does the rest of the work for you.
  • The hojicha gives you something earthy and unexpected that feels more sophisticated than it actually is to make.
02 -
  • The biggest mistake is impatience with the whisking when you add warm milk to eggs—rapid pouring equals curdled pudding, so pour in a thin stream and keep your wrist moving.
  • If your pudding seems too thin after cooking, it will still set in the fridge due to the eggs; trust the process even if it looks looser than expected.
03 -
  • Use a digital thermometer if you have one—you're aiming for the milk mixture to reach about 160°F before adding it to the eggs, which kills any bacteria without cooking the milk itself.
  • If you accidentally cook your custard too thick, whisk in a tablespoon of milk at a time until it reaches the right consistency, then chill as normal.
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