Silky Hojicha Pudding (Print)

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

# Components:

→ 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

# Method:

01 - In a saucepan, combine milk and heavy cream. Heat over medium heat until just below simmering, avoiding boiling.
02 - Remove from heat. Add hojicha tea leaves or tea bags and steep for 5 to 7 minutes. Strain the mixture to remove leaves or bags.
03 - In a mixing bowl, whisk together sugar and eggs until pale and smooth.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture, whisking constantly to prevent curdling.
05 - Stir in vanilla extract to the custard mixture.
06 - Pour the mixture through a fine sieve into a clean saucepan to ensure smoothness.
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 it to boil.
08 - Remove from heat and pour into serving glasses or ramekins.
09 - Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours until set.
10 - Top with whipped cream and a sprinkle of roasted tea leaves or cocoa powder if desired.

# Expert Advice:

01 -
  • Aromatic roasted green tea flavor profile.
  • Luxuriously smooth, custard-style texture.
  • Simple preparation with only 10 minutes of active cooking.
  • Refined sweetness balanced by earthy tea notes.
02 -
  • Steep the tea for the full 7 minutes for a deeper, more robust roasted flavor.
  • Tempering the eggs by adding the warm milk slowly is key to avoiding lumps.
  • Make sure the pudding is completely cooled to room temperature before refrigerating to prevent condensation.
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