Hojicha Crème Brûlée

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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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