Hojicha Silky Custard Cream (Print Version)

Silky custard blending roasted hojicha tea for mellow, nutty flavor and smooth texture, ideal for refined desserts.

# Ingredient List:

→ Dairy

01 - 2 cups whole milk
02 - 3 tablespoons unsalted butter

→ Tea

03 - 3 tablespoons hojicha loose leaf tea or 3 hojicha tea bags

→ Eggs

04 - 4 large egg yolks

→ Sweeteners

05 - 1/2 cup granulated sugar

→ Starch & Flavorings

06 - 3 tablespoons cornstarch
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

# How to Make:

01 - Heat the milk in a medium saucepan over medium heat until steaming but not boiling. Add the hojicha tea, remove from heat, cover, and steep for 10 minutes.
02 - Pour the milk through a fine mesh sieve, pressing the tea leaves gently to extract maximum flavor. Discard the spent leaves.
03 - In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale. Gradually pour the warm hojicha-infused milk into the yolk mixture while whisking constantly to temper the eggs.
04 - Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, approximately 2 to 3 minutes.
05 - Remove from heat and whisk in butter and vanilla extract until fully incorporated.
06 - Transfer pastry cream to a clean bowl and press plastic wrap directly onto the surface to prevent skin formation. Refrigerate for at least 1 hour until completely cool and set.
07 - Before using, whisk briefly to smooth out the cream and achieve desired consistency.

# Expert Advice:

01 -
  • The toasted hojicha flavor is subtle enough to feel elegant but bold enough that people will ask what makes it taste so different.
  • It's technically a classic French technique with just enough Japanese influence to feel like you've discovered something special.
  • Works beautifully in cream puffs, éclairs, or layered straight into cakes without any fussy modifications.
02 -
  • Overheating the milk before adding tea will make the hojicha taste slightly bitter, so watch for steam, not a rolling boil.
  • The cream must cool completely before using—warm filling will make choux pastry soggy no matter how patient you've been with everything else.
  • If the cream breaks or looks grainy after cooking, strain it through a fine sieve into a clean bowl and it'll come back together.
03 -
  • If you prefer hojicha powder over loose leaf, whisk 2 teaspoons directly into the cold milk before heating, then strain through cheesecloth—it saves time without losing flavor.
  • The cream's silkiness depends on not overcooking it once it hits the pan, so keep your heat at medium and stay present with your whisk.
Go Back