Silky Hojicha Custard Dessert

Hojicha Pudding is a silky, custard-style dessert infused with the aromatic notes of roasted Japanese green tea. This elegant treat offers a delicate balance of earthiness and creaminess, making it a sophisticated yet simple refined dessert for any occasion.

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With a preparation time of just 10 minutes and a handful of quality ingredients, this pudding highlights the unique nutty profile of hojicha in a comforting, chilled format.

Ingredients

• 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

• 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 achieve the smoothest possible texture, ensure you use a fine mesh strainer when transferring the mixture to the saucepan. It is essential to stir continuously with a spatula during the thickening phase to prevent the eggs from curdling or catching on the bottom.

Varianten und Anpassungen

You can substitute loose leaf tea with 2 teaspoons of hojicha powder whisked directly into the milk mixture. For a vegan version, utilize coconut milk and a plant-based cream, replacing the eggs with 2 tablespoons of cornstarch.

Serviervorschläge

This pudding pairs beautifully with fresh berries or a light drizzle of honey to complement the roasted notes. Each serving contains approximately 210 calories, 12g of fat, and 7g of protein. Serve chilled for the best experience.

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Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

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Enjoy this chilled, aromatic Hojicha Pudding as a delightful and sophisticated end to any Japanese-inspired meal.

Recipe FAQs

→ What makes hojicha unique in custards?

Hojicha brings distinctive roasted, nutty notes with lower caffeine than other green teas. Its earthy profile pairs beautifully with creamy custard, creating depth without bitterness.

→ Can I use hojicha powder instead of loose leaves?

Absolutely—use 2 teaspoons of hojicha powder whisked directly into the warm milk mixture. This eliminates straining and distributes flavor evenly throughout.

→ How long does the custard keep refrigerated?

Properly covered, this custard stays fresh for 3-4 days. The flavors may intensify slightly, making it an excellent make-ahead dessert for gatherings.

→ Why strain the mixture before cooking?

Straining removes any cooked egg bits and ensures an ultra-smooth texture. It also catches any tea leaves if using loose leaf, guaranteeing a velvety finish.

→ What garnishes complement hojicha custard?

Light whipped cream adds contrast, while fresh berries cut through richness. A dusting of cocoa powder or extra tea leaves reinforces the roasted tea notes beautifully.

→ Can I make this vegan?

Yes—substitute coconut milk for dairy cream and plant-based milk for whole milk. Replace eggs with 2 tablespoons cornstarch, stirring until thickened.