Silky Hojicha Custard Dessert (Printable)

Silky custard infused with aromatic roasted green tea, balancing earthiness and creaminess.

# 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

# Directions:

01 - In a saucepan, combine whole milk and heavy cream. Heat over medium heat until just below simmering, approximately 180°F. Do not allow to boil.
02 - Remove from heat and add hojicha loose leaf tea or tea bags. Steep for 5 to 7 minutes, then strain through a fine mesh strainer to remove solids.
03 - In a mixing bowl, whisk together sugar and eggs until pale and smooth, approximately 2 to 3 minutes.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture while whisking constantly to prevent curdling.
05 - Stir in vanilla extract until fully incorporated.
06 - Pour the mixture through a fine mesh strainer into a clean saucepan to achieve a smooth consistency.
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. Maintain temperature below boiling point.
08 - Remove from heat and pour into serving glasses or ramekins.
09 - Allow to cool to room temperature, approximately 30 minutes.
10 - Transfer to the refrigerator and chill for at least 2 hours until the pudding is set.
11 - Top with whipped cream and a sprinkle of roasted tea leaves or cocoa powder if desired.

# Expert Suggestions:

01 -
  • It tastes like something from a refined tea house but comes together in your own kitchen in under 30 minutes of actual work.
  • The hojicha flavor is subtle and sophisticated—it won't overpower, just whisper elegantly through every spoonful.
  • You can make it ahead, which means less stress when guests arrive and more time to enjoy their company.
02 -
  • Never let the custard boil, even for a second—it will break and become grainy, and no amount of straining will fix it once that happens.
  • The pudding will seem slightly loose when you first pour it into glasses, but this is normal and correct; it firms up completely during chilling, so resist the urge to overcook it.
03 -
  • If your pudding turns out slightly grainy, you can often salvage it by blending it smooth with an immersion blender after it cools, though prevention is always better.
  • For a vegan version, substitute full-fat coconut milk and oat cream, then whisk in 2 tablespoons of cornstarch after straining—the custard will set perfectly without eggs.
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