Silky Hojicha Custard Dessert (Print View)

Silky custard infused with aromatic roasted green tea, balancing earthy notes with creamy sweetness 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

# Method:

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 and add hojicha tea leaves or tea bags. Steep for 5 to 7 minutes, then strain the mixture 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 until fully combined.
06 - Pour the mixture through a fine sieve into a clean saucepan to ensure 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 the spoon, approximately 5 to 7 minutes. Do not allow to boil.
08 - Remove from heat and pour the custard into serving glasses or ramekins.
09 - Allow the pudding to cool to room temperature.
10 - Chill in the refrigerator for at least 2 hours until the pudding is fully set.
11 - Top with whipped cream and a sprinkle of roasted tea leaves or cocoa powder if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you've got a refined dessert ready in under 20 minutes of actual work.
  • The hojicha brings this earthy sophistication that makes people lean in closer and ask what exactly they're tasting.
  • There's something almost meditative about stirring custard over gentle heat, watching it transform from thin cream into something that clings to a spoon.
02 -
  • Temperature control is everything here—if your milk boils or your heat runs too high, the custard will break and you'll end up with something grainy instead of silky; low and slow wins every time.
  • That sieve at the end isn't a fancy step, it's essential; it catches the microscopic cooked egg bits that would otherwise texture your pudding and ruins the whole experience.
03 -
  • Room temperature eggs whisk into warm milk infinitely better than cold eggs; take them out 15 minutes before you start cooking and you'll avoid lumps entirely.
  • The fine sieve is non-negotiable for that silk-like texture, but if you don't have one, strain through cheesecloth or a coffee filter in a pinch.
Return