Hojicha Pudding (Printable Version)

A delicate custard infused with aromatic roasted green tea, offering earthy notes and silky texture for an elegant finish.

# 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 milk and heavy cream. Heat over medium heat until just below simmering, avoiding a rolling boil.
02 - Remove from heat and add hojicha tea leaves or tea bags. Steep for 5 to 7 minutes, then strain to remove solids completely.
03 - In a mixing bowl, whisk together sugar and eggs until the mixture becomes pale and smooth.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture, whisking constantly to prevent curdling and ensure even cooking.
05 - Stir in vanilla extract and mix thoroughly to combine all flavors.
06 - Pour the mixture through a fine mesh sieve into a clean saucepan to achieve a smooth, silky texture free of any lumps.
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 to cool to room temperature, then refrigerate for at least 2 hours until fully set and chilled.
10 - Top with whipped cream and a sprinkle of roasted tea leaves or cocoa powder if desired before serving.

# Expert Tips:

01 -
  • Aromatic Depth: The roasted green tea provides a unique, nutty flavor that is more complex than standard vanilla.
  • Silky Texture: Careful straining and low-heat cooking ensure a velvety mouthfeel.
  • Minimal Effort: With just 10 minutes of active cooking, it’s a high-reward dessert for busy hosts.
  • Natural Ingredients: Uses simple pantry staples to highlight the tea's character.
02 -
  • Temper the Eggs: Add the warm milk very slowly at first to the egg mixture while whisking to avoid curdling.
  • Steep Time: Do not exceed 7 minutes of steeping, as this can introduce bitterness to the delicate custard.
  • Gentle Heat: Ensure the custard never reaches a boil during the final cooking stage to maintain a silky texture.
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