**Make the Crème Brûlée**:

1. – 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.
2. – After 30 minutes, strain the tea leaves and reheat the cream until warm. Set aside.
3. – 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.
4. – Pour the mixture evenly into four 6-ounce ramekins.

**Water Bath**:

1. – Place the ramekins in a large baking dish, leaving at least 1 inch between each.
2. – 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.
3. – Bake for 30-40 minutes, until the edges are set and the center slightly jiggles.

**Setting and Cooling**:

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

**Caramelizing the Sugar**:

1. – When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over each custard.
2. – 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.
3. – Let sit for 5 minutes before serving. Enjoy your delicious hojicha crème brûlée!