Silky Hojicha Custard (Printable)

A silky custard infused with aromatic roasted green tea, balancing earthy notes with creamy richness for an elegant Japanese-inspired dessert.

# What You 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

# Step-by-Step Guide:

01 - In a saucepan, combine milk and heavy cream. Heat over medium heat until just below simmering, being careful not to boil.
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.
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 - Serve topped with whipped cream and a sprinkle of roasted tea leaves or cocoa powder, if desired.

# Expert Advice:

01 -
  • Simple and quick preparation with only 20 minutes of active time.
  • A unique roasted tea flavor that is both comforting and aromatic.
  • A smooth, custard-like texture that melts in your mouth.
02 -
  • Always temper your eggs by adding the warm milk very slowly while whisking.
  • Ensure the tea steeps for at least 5 minutes to develop the characteristic roasted aroma.
  • Double-strain the custard for a truly professional, lump-free texture.
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