Silky custard infused with roasted hojicha tea, featuring nutty, mellow flavors and subtle smokiness ideal for cream puffs and éclairs.
# What You'll Need:
→ Dairy
01 - 2 cups whole milk
02 - 3 tablespoons unsalted butter
→ Tea
03 - 3 tablespoons hojicha loose leaf tea or 3 hojicha tea bags
→ Eggs
04 - 4 large egg yolks
→ Sweeteners
05 - 1/2 cup granulated sugar
→ Starch & Flavorings
06 - 3 tablespoons cornstarch
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt
# Directions:
01 - In a medium saucepan, heat the milk over medium heat until steaming but not boiling. Add the hojicha tea, remove from heat, cover, and steep for 10 minutes.
02 - Strain the milk through a fine mesh sieve, pressing the tea leaves to extract maximum flavor. Discard the leaves.
03 - In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale. Gradually pour the warm hojicha-infused milk into the yolk mixture, whisking constantly to temper the eggs.
04 - Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, about 2 to 3 minutes.
05 - Remove from heat and whisk in butter and vanilla extract until fully incorporated. Transfer pastry cream to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
06 - Chill in the refrigerator for at least 1 hour, or until completely cool and set. Before using, whisk briefly to smooth out the cream.
