Pin Indulge in the refined flavors of Japan with this silky Hojicha Pudding. This dessert combines the deep, nutty notes of roasted green tea with a rich, velvety custard base, creating a sophisticated treat that is both comforting and elegant. A delicate balance of earthiness and creaminess makes this a perfect refined dessert for any occasion.
Pin Hojicha, a Japanese green tea roasted over charcoal, offers a unique toasted flavor profile that pairs beautifully with dairy. This pudding captures that essence, delivering a dessert that is less sweet and more complex than traditional vanilla custards. It is an easy yet impressive way to explore Japanese dessert flavors at home.
Ingredients
- Custard Base
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons hojicha loose leaf tea (or 2 hojicha tea bags)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Garnish (optional)
- Whipped cream
- Roasted tea leaves or cocoa powder
Instructions
- Step 1
- In a saucepan, combine milk and heavy cream. Heat over medium heat until just below simmering (do not boil).
- Step 2
- Remove from heat. Add hojicha tea leaves (or tea bags) and steep for 5–7 minutes. Strain the mixture to remove leaves or bags.
- Step 3
- In a mixing bowl, whisk together sugar and eggs until pale and smooth.
- Step 4
- Gradually pour the warm hojicha-infused milk into the egg mixture, whisking constantly to prevent curdling.
- Step 5
- Stir in vanilla extract.
- Step 6
- Pour the mixture through a fine sieve into a clean saucepan to ensure smoothness.
- Step 7
- Cook over low heat, stirring continuously with a spatula, until the custard thickens enough to coat the back of the spoon (about 5–7 minutes). Do not let it boil.
- Step 8
- Remove from heat and pour into serving glasses or ramekins.
- Step 9
- Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours until set.
- Step 10
- Serve topped with whipped cream and a sprinkle of roasted tea leaves or cocoa powder, if desired.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth finish, always use a fine mesh strainer when pouring the mixture into the saucepan. It is crucial to cook the custard over low heat and stir constantly with a spatula to prevent the eggs from scrambling, which ensures that silky, uniform texture.
Varianten und Anpassungen
If you prefer using hojicha powder instead of loose leaf tea, use 2 teaspoons and whisk it directly into the milk mixture. For a vegan version, substitute the dairy with coconut milk and plant-based cream, and use 2 tablespoons of cornstarch as a thickener in place of the eggs.
Serviervorschläge
Serve this chilled pudding in elegant glasses topped with a dollop of fresh whipped cream and a dusting of cocoa powder or extra roasted tea leaves. For added texture and flavor, it pairs exceptionally well with fresh berries or a light drizzle of honey.
Pin This Hojicha Pudding is a testament to how simple ingredients can create a truly sophisticated dessert. Whether you are hosting a dinner party or enjoying a quiet moment, its earthy warmth and creamy finish offer a unique taste of Japanese culinary tradition.
Recipe FAQ
- → What makes hojicha unique in desserts?
Hojicha brings a warm, toasty flavor profile from the roasting process that sets it apart from other green teas. The lower caffeine content and naturally sweet, earthy notes pair beautifully with creamy desserts, creating a sophisticated flavor without bitterness.
- → Can I use hojicha powder instead of loose leaves?
Absolutely. Use 2 teaspoons of hojicha powder and whisk it directly into the warm milk mixture. This method skips the straining step and often yields a more intense tea flavor, though the texture may be slightly less smooth.
- → How do I know when the custard is properly thickened?
The custard is ready when it coats the back of a wooden spoon and leaves a clear line when you run your finger through it. This typically takes 5-7 minutes over low heat. Avoid boiling, which can cause curdling.
- → Can this be made ahead of time?
Yes, this dessert actually improves after chilling. You can make it up to 2 days in advance and store covered in the refrigerator. The flavors develop and the texture becomes even silkier after resting overnight.
- → What garnishes work best with hojicha pudding?
A dollop of lightly sweetened whipped cream complements the earthy flavors beautifully. For finishing touches, sprinkle with additional crushed hojicha leaves, a dusting of cocoa powder, or fresh berries to add brightness and contrast to the creamy base.