Hojicha Creme Brulee
Let’s Explore the Perfect Pairing of Hojicha and Creme Brulee
Indulging in the delight of Creme Brulee is an experience cherished by many dessert lovers. Its creamy custard base, crowned with a caramelized sugar crust, offers a symphony of textures and flavors that can captivate any palate.
Today, I add a Japanese twist on this classic dessert by introducing the infusion of Hojicha, a roasted green tea. Join me on this delicious journey as I uncover the unique qualities of Hojicha and explore how it beautifully complements the velvety decadence of Creme Brulee.
RECIPE
Servings: 2-3 midium size ramekins
Time: 120 min
Ingredients:
3 egg yolk
2 tbsp sugar
1 cup heavy cream
1/4 cup milk
2 tea bags or 2 tbsp hojicha leaves
granulated sugar
Instructions:
Preheat your oven to 325ºF (163ºC).
In a bowl, combine the egg yolks and sugar, and whisk them together until the mixture becomes smooth and creamy.
In a saucepan, pour the heavy cream, milk and Hojicha tea leaves. Gently heat the mixture over medium heat until it reaches a simmer. If using tea bags, remove the paper parts.
Remove it from heat and strain it into the egg mixture, using a fine-mesh strainer to remove the tea leaves if needed.
Pour the creme mixture into each ramekin, dividing it evenly among them. And place them in a baking pan.
Carefully pour boiled water into the baking pan, filling it to about halfway up the sides of the ramekins.
Bake for 35-40 minutes, or until the edges of the custard are set, but the center still has a slight jiggle when gently shaken.
Allow the ramekins to cool at room temperature, then transfer it to the refrigerator and chill them for about 60 minutes.
Just before serving, evenly sprinkle a thin layer of granulated sugar over the surface of each custard-filled ramekin. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden-brown crust.
What is Hojicha?
Hojicha is a type of Japanese green tea known for its distinctively smoky and nutty flavor profile. Unlike traditional green teas, Hojicha undergoes a unique roasting process, which gives it a dark brown color and a rich, toasted taste. The tea leaves are gently roasted, enhancing their natural flavors and producing a smooth and soothing infusion.
The captivating aroma and earthy notes of Hojicha make it a popular choice among tea lovers seeking a comforting experience. Its low caffeine content also makes it an ideal choice for those looking to enjoy a warm beverage.
Here is an article I wrote after visiting a tea farm in Japan.
To infuse the Hojicha flavor into the Creme Brulee, simply steep the tea leaves in the cream used to make the custard. This process allows the tea's essence to permeate the cream, infusing it with its distinctive toasty undertones.
The best thing to add is to sprinkle a pinch of Hojicha leaves on top of the sugar before making the caramel. As you break through the caramelized sugar with your spoon, you'll be greeted by the enticing toasty aroma of the tea.
