Silky Hojicha Custard Dessert (Printable)

Silky custard infused with aromatic roasted green tea, balancing earthy warmth with creamy richness 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:

01 - In a saucepan, combine milk and heavy cream. Heat over medium heat until just below simmering, approximately 180°F (82°C). Do not allow 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 strainer to remove leaves or bags.
03 - In a mixing bowl, whisk together sugar and eggs until pale and smooth, approximately 2 minutes.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture while whisking constantly to prevent curdling.
05 - Stir vanilla extract into the custard mixture until fully incorporated.
06 - Pour the mixture through a fine mesh strainer into a clean saucepan to ensure silky smoothness and remove any cooked egg particles.
07 - Cook over low heat, stirring continuously with a spatula, until the custard thickens enough to coat the back of a spoon, approximately 5 to 7 minutes. Do not allow to boil.
08 - Remove from heat and divide the custard equally into serving glasses or ramekins.
09 - Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours until set and chilled.
10 - Top each serving with whipped cream and a sprinkle of roasted tea leaves or cocoa powder if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours perfecting it, but your secret is safe with me.
  • Hojicha's earthy warmth feels sophisticated without demanding any culinary heroics.
02 -
  • If your pudding breaks or curdles, it's almost always because the milk was too hot when it hit the eggs—always add milk to eggs, never the reverse, and whisk like your life depends on it.
  • Oversteeping hojicha creates bitterness that no amount of sugar can mask, so set a timer and resist the urge to let it sit longer.
03 -
  • Always taste your steeped hojicha liquid before moving forward; if it tastes bitter, you've steeped too long and should start with fresh milk.
  • A fine mesh sieve is non-negotiable—cheap strainers leave tiny egg fragments that ruin the silky texture you've worked for.
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