Hojicha Crème Brûlée

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Even though crème brûlée seems intimidating, it actually has a short, simple ingredient list. With a blow torch, a water bath, and a few ingredients, you can make this restaurant classic right in your own kitchen. In this version, we combine hojicha and crème brûlée for a truly delicious dessert.

Hojicha, a roasted green tea, meets creamy custard and caramelized sugar to create one of the best crème brûlées we’ve ever had. The rich tea flavor pairs perfectly with the creamy custard and crunchy sugar top. While both flavors are great on their own, together they make our favorite version: hojicha crème brûlée.

Tips for the Perfect Hojicha Crème Brûlée

Crème brûlée can be a bit daunting, but here are some tips to make it easier:

  • Water Bath: A water bath slowly cooks the crème brûlée, giving it a creamy center by cooking it evenly. This ensures a creamy middle and a crunchy top.
  • Blow Torch: Using a blow torch to caramelize the sugar gives you better control. Once the sugar turns golden, move the torch to another spot until the top is evenly caramelized. If you don’t have a blow torch, use the broiler for a few minutes until the sugar is golden.
  • Steep the Tea: To get a strong hojicha flavor, steep the tea in the cream. Warm the cream with the tea leaves, then let it steep for 30 minutes before straining and making the custard.

Hojicha Crème Brûlée

Prep Time 1 hour
Cook Time 40 minutes
Resting 3 hours
Course Dessert
Servings 4


  • – 4 egg yolks
  • – 2 cups heavy cream
  • – ½ cup granulated sugar
  • – 20 grams hojicha tea

– For caramelizing:

  • – 4 tablespoons granulated sugar

– Water Bath:

  • – Enough hot water to fill the baking dish so the ramekins are a little over halfway submerged in water


**Preheat the Oven**: Set your oven to 325°F.

    **Make the Crème Brûlée**:

    • – In a small saucepan, combine the heavy cream and hojicha tea leaves. Heat on medium-low until warm, but not boiling. Remove from heat, cover, and steep for 30 minutes.
    • – After 30 minutes, strain the tea leaves and reheat the cream until warm. Set aside.
    • – In a mixing bowl, beat the egg yolks and ½ cup of sugar until pale yellow. Slowly whisk in ½ cup of the warm cream mixture to temper the eggs, then add the rest of the cream and mix until combined.
    • – Pour the mixture evenly into four 6-ounce ramekins.

    **Water Bath**:

    • – Place the ramekins in a large baking dish, leaving at least 1 inch between each.
    • – Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins, being careful not to splash water into the cream mixture.
    • – Bake for 30-40 minutes, until the edges are set and the center slightly jiggles.

    **Setting and Cooling**:

    • – Remove the ramekins from the oven and the water bath. Place on a wire rack to cool.
    • – Once cooled, cover and refrigerate for at least 3 hours or up to 3 days.

    **Caramelizing the Sugar**:

    • – When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over each custard.
    • – Use a blow torch to caramelize the sugar until it’s melted and golden brown. If you don’t have a blow torch, place the ramekins on a wire rack under the broiler for a few minutes, keeping a close eye on them.
    • – Let sit for 5 minutes before serving. Enjoy your delicious hojicha crème brûlée!

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