# How to Make:
01 - Combine milk and heavy cream in a saucepan. Heat over medium heat until just below simmering point, taking care not to boil.
02 - Remove from heat and add hojicha tea leaves or tea bags. Allow to steep for 5-7 minutes, then strain to remove leaves or bags completely.
03 - Whisk together sugar and eggs in a mixing bowl until mixture becomes pale and smooth in texture.
04 - Gradually pour warm hojicha-infused milk into egg mixture while whisking constantly to prevent curdling and create a smooth base.
05 - Stir in vanilla extract until fully incorporated into the custard base.
06 - Pour mixture through a fine sieve into a clean saucepan to remove any lumps and ensure silky smoothness.
07 - Cook over low heat, stirring continuously with a spatula, until custard thickens enough to coat the back of a spoon, approximately 5-7 minutes. Do not allow to boil.
08 - Remove from heat and immediately pour into serving glasses or ramekins.
09 - Let cool to room temperature, then refrigerate for at least 2 hours until fully set and chilled through.
10 - Top with whipped cream and a sprinkle of roasted tea leaves or cocoa powder if desired before serving.
