Silky Hojicha Custard Dessert (Printable)

Silky custard infused with aromatic roasted green tea, balancing earthy notes with creaminess for an elegant dessert.

# Ingredient list:

→ 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 Guide:

01 - In a saucepan, combine milk and heavy cream. Heat over medium heat until just below simmering, approximately 180°F (82°C). Do not boil.
02 - Remove from heat. Add hojicha tea leaves or tea bags and steep for 5-7 minutes. Strain the mixture through a fine mesh strainer to remove leaves or bags.
03 - In a mixing bowl, whisk together sugar and eggs until pale and smooth, approximately 2-3 minutes.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture, 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 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 a spoon, approximately 5-7 minutes. Do not allow to boil.
08 - Remove from heat and pour into serving glasses or ramekins.
09 - Allow to cool to room temperature, then transfer to the refrigerator and chill for at least 2 hours until set.
10 - Serve topped with whipped cream and a sprinkle of roasted tea leaves or cocoa powder, if desired.

# Expert Advice:

01 -
  • Rich, earthy flavor profile from roasted green tea.
  • Velvety smooth and creamy custard texture.
  • Simple preparation with only 10 minutes of active cooking.
  • A refined Japanese-inspired dessert that's naturally vegetarian.
02 -
  • Never let the custard boil during the final cooking stage to avoid a grainy texture.
  • Whisk the eggs and sugar until pale to help create a lighter mouthfeel.
  • Temper the eggs by adding the warm milk slowly to ensure a perfectly smooth base.
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