Hojicha Roasted Tea Custard Pudding

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A silky Japanese-style baked custard infused with the toasty, caramel notes of roasted hojicha green tea. Each ramekin hides a thin layer of bitter caramel beneath the smooth tea-flavored cream, served chilled for a refreshing dessert with deep umami warmth.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 11 gFat
• 5 gSaturated Fat
• 30 gCarbs
• 0 gFiber
• 28 gSugar
• 6 gProtein
• 210 mgSodium
• 165 mgPotassium
• 115 mgCalcium
• 0.6 mgIron
• 0 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the caramel

• 3 tbsp granulated sugar
• 1 1/2 tbsp water
• 1/2 tsp lemon juice

For the hojicha custard

• 1 1/2 cups whole milk
• 1/4 cup heavy cream
• 3 tbsp loose hojicha tea leaves (or 1 1/2 tbsp hojicha powder)
• 2 large eggs
• 1 large egg yolk
• 1/3 cup granulated sugar
• 1/4 tsp fine sea salt
• 1/2 tsp vanilla extract

Directions

1. Preheat the oven to 320°F (160°C). Place four 6-oz ramekins in a deep baking dish and set aside.
2. Make the caramel: combine the sugar, water, and lemon juice in a small light-colored saucepan. Cook over medium heat without stirring until the mixture turns a deep amber, about 5-6 minutes. Immediately divide the caramel among the ramekins, swirling to coat the bottoms.
3. In a small saucepan, warm the milk and cream over medium-low heat until steaming and just beginning to bubble at the edges. Remove from the heat, stir in the hojicha leaves, cover, and steep for 10 minutes. Strain through a fine-mesh sieve, pressing the leaves to extract flavor; discard the leaves.
4. In a medium bowl, whisk the eggs, egg yolk, sugar, and salt until just combined and slightly pale, about 1 minute. Slowly whisk the warm hojicha-infused milk into the egg mixture, then stir in the vanilla.
5. Strain the custard through a fine-mesh sieve into a large measuring cup and skim off any foam from the surface. Divide the custard evenly among the ramekins over the caramel.
6. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 35-40 minutes, until the custards are set at the edges but still jiggle slightly in the center.
7. Remove the ramekins from the water bath and let cool to room temperature on a wire rack, about 30 minutes. Cover and refrigerate for at least 4 hours, or overnight, to fully set.
8. To serve, run a thin knife around the edge of each ramekin, place a small plate on top, and invert in one quick motion. Lift the ramekin to release the pudding, letting the caramel sauce drizzle over the top.

Cook’s Notes

• Use high-quality loose-leaf hojicha for a deeper, smokier aroma; culinary-grade powder works as a quicker substitute.
• Steeping the leaves in warm dairy for at least 10 minutes is key to extracting the toasty roasted flavor without bitterness.
• Straining the custard twice (once after steeping, once before pouring) ensures a silky-smooth texture free of tea particles or chalazae.
• The puddings should still wobble in the center when removed from the oven; they will finish setting as they chill.
• For a cleaner unmold, chill the puddings overnight and briefly warm the ramekin bottoms in hot water before inverting.

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