Silky Hojicha Custard (Printable Version)

Silky custard infused with aromatic roasted Japanese green tea, balancing earthy warmth with creamy sweetness in an elegant dessert.

# What You 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

# Step-by-Step:

01 - Combine milk and heavy cream in a saucepan. Heat over medium heat until just below simmering point, taking care not to boil.
02 - Remove from heat. Add hojicha tea leaves or tea bags and steep for 5–7 minutes. Strain thoroughly to remove all leaves or bags.
03 - Whisk together sugar and eggs in a mixing bowl until the mixture becomes pale and smooth in texture.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture while whisking constantly to prevent curdling and ensure proper incorporation.
05 - Stir in vanilla extract until fully combined with the custard base.
06 - Pour the mixture through a fine 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 the spoon, approximately 5–7 minutes. Do not allow to boil.
08 - Remove from heat and pour immediately 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, if desired.

# Expert Advice:

01 -
  • The roasted tea flavor makes it feel sophisticated enough for dinner guests but it comes together in under thirty minutes of active work
  • You probably have everything in your fridge right now except maybe the tea itself
02 -
  • If you see even a hint of curdling while cooking the custard, immediately remove from heat and whisk furiously
  • The pudding continues thickening as it cools so do not overcook it on the stove
03 -
  • If you can only find hojicha powder, whisk it into the sugar before adding the eggs so it does not clump
  • These puddings keep for three days in the refrigerator and actually taste better on day two
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