Hojicha Pudding

Indulge in the sophisticated flavors of Japan with this silky Hojicha Pudding. This custard-style dessert infuses the deep, roasted aroma of hojicha green tea into a velvety base, creating a perfectly balanced treat that is both earthy and creamy. It is an elegant yet simple dish that brings a touch of Zen to your dessert table.

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Hojicha is distinct because the green tea leaves are roasted at high temperatures, resulting in a reddish-brown color and a nutty, caramel-like flavor profile. This makes it an ideal companion for dairy, as the creaminess of the milk and heavy cream highlights the tea's toasty undertones without the bitterness often found in other green teas.

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 let the mixture 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 the mixture is 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 the vanilla extract.

Step 6

Pour the mixture through a fine sieve into a clean saucepan to ensure ultimate smoothness.

Step 7

Cook over low heat, stirring continuously with a spatula, until the custard thickens enough to coat the back of a spoon, which usually takes 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 the pudding is set.

Step 10

Serve topped with whipped cream and a sprinkle of roasted tea leaves or cocoa powder, if desired.

Zusatztipps für die Zubereitung

If you prefer using hojicha powder instead of loose leaf tea, use 2 teaspoons and whisk it directly into the milk mixture to ensure it is fully incorporated.

Varianten und Anpassungen

For a vegan version, use coconut milk and a plant-based cream, and replace the eggs with 2 tablespoons of cornstarch to achieve the proper thickness.

Serviervorschläge

This delicate pudding pairs beautifully with fresh berries or a light drizzle of honey to complement the roasted notes of the tea.

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Whether served as a light conclusion to a Japanese-inspired meal or enjoyed as a midday treat, this Hojicha Pudding is a delightful way to explore the nuanced world of roasted tea.

Recipe FAQs

→ What does hojicha taste like in this dessert?

Hojicha brings earthy, roasted notes with subtle caramel undertones. The flavor is milder than other Japanese green teas, creating a gentle, warming presence that complements the rich, creamy custard base beautifully.

→ Can I use hojicha powder instead of loose leaves?

Absolutely. Substitute 2 teaspoons of hojicha powder for the loose leaf tea. Whisk the powder directly into the warm milk mixture until fully dissolved, then proceed with straining and combining with eggs as directed.

→ How long should I steep the tea?

Steep the hojicha leaves in the hot milk-cream mixture for 5 to 7 minutes. This duration extracts sufficient flavor without becoming bitter. Strain thoroughly before continuing with the custard preparation.

→ Can I make this dessert vegan?

Yes. Replace whole milk with coconut milk and heavy cream with plant-based cream. Substitute the two eggs with 2 tablespoons of cornstarch, whisking it into the warm liquid mixture to achieve thickening and proper texture.

→ How long does it keep in the refrigerator?

This dessert stores well for up to 3 days when kept covered in the refrigerator. The custard maintains its silky texture and the hojicha flavor may continue developing slightly over time for a more pronounced taste.

→ What garnishes work best?

Light whipped cream creates a lovely contrast against the dense custard. A sprinkle of reserved roasted tea leaves adds visual appeal and reinforces the tea flavor. Alternatively, dust with cocoa powder for a complementary chocolate note.