Save My first encounter with hojicha pudding happened on a quiet afternoon in a small Tokyo café, where the server placed a delicate glass of silky custard before me with barely a whisper. The aroma that rose from it—toasty, almost smoky, yet somehow comforting—made me pause my usual coffee order and lean in closer. One spoonful and I was convinced this was the kind of dessert that didn't need fanfare or decoration to feel special. It tasted like roasted earth and cream had a gentle conversation on my tongue. Back home, I became obsessed with recreating that moment in my own kitchen.
I made this for my sister last winter when she was stressed about her job, and watching her take that first spoonful—the way her shoulders softened—reminded me that good food isn't always about complexity. She asked for the recipe before even finishing the glass, which felt like the highest compliment possible. Now whenever she visits, that hojicha custard is what she requests, even over elaborate desserts I've labored over for hours.
Ingredients
- Whole milk: Use full fat here—it's the backbone of your custard's silkiness and won't apologize for its richness.
- Heavy cream: This is what separates a good pudding from one that feels too thin; don't skip it or substitute.
- Hojicha loose leaf tea: Seek out the real thing if you can find it—the flavor is deeper and more nuanced than bagged tea, and the leaves tell a story of careful roasting.
- Granulated sugar: Keep it simple; fancy sugars won't add anything here that the hojicha isn't already giving you.
- Eggs: They're your thickening agent and the reason this pudding has that custard texture instead of just tasting like sweetened tea.
- Vanilla extract: A small amount rounds out the earthiness of the tea without announcing itself loudly.
Instructions
- Warm the cream and milk gently:
- Pour both into a saucepan and watch it carefully over medium heat—you want steam to rise and tiny bubbles to gather at the edges, but no more. Too hot and your eggs will scramble when you add them later.
- Steep the hojicha with intention:
- When you pour the hot milk over the tea leaves, that roasted aroma will fill your kitchen like an invitation to slow down. Let it sit undisturbed for five to seven minutes, then strain through fine mesh.
- Whisk eggs and sugar until pale:
- This takes a bit of elbow grease and patience, but the mixture should lighten and become fluffy—this is building air into your custard. Don't rush it.
- Temper the eggs carefully:
- Here's where accidents happen if you're not gentle: slowly pour the warm tea-infused milk into the eggs while whisking constantly, as if you're trying to keep everything at peace. This is the move that prevents curdled pudding.
- Strain for smoothness:
- Push the mixture through a fine sieve into a clean saucepan—you're catching any tiny egg bits that might have cooked, leaving only silk behind.
- Cook low and slow:
- Over low heat, stir continuously with a spatula, feeling the mixture gradually thicken against the spoon. After about five to seven minutes, dip a spoon in and run your finger across the back—if it holds a clear line, you're done.
- Cool and chill:
- Pour into glasses while still warm and let it come to room temperature, then refrigerate for at least two hours until it sets into that perfect custard texture you're after.
Save There's a moment, usually around hour one of chilling, when I open the refrigerator just to check on the pudding and catch that subtle hojicha scent drifting out. It's not impatience—it's a small ritual of anticipation. When I finally spoon into it and feel that slight resistance, that gentle give, I remember why I fell in love with this dessert in the first place.
The Hojicha Difference
Hojicha is green tea that's been roasted until it turns brown, losing some caffeine in the process and gaining this wonderful toasty complexity. Unlike regular green tea, which can taste grassy or sharp, hojicha whispers instead of shouts. It's the difference between a dessert that feels refreshing and one that feels meditative—both have their place, but hojicha pudding is for moments when you want to slow down.
Texture Matters
The custard should coat the spoon like silk, not drip off like water or sit there like pudding from a box. Getting that balance right is what separates a forgettable dessert from something that makes people ask for seconds. The egg count is perfect as written—too few and you lose structure, too many and it becomes dense and eggy instead of creamy.
Serving and Variations
Serve this plain if you want to let the hojicha shine, or add a dollop of whipped cream and a whisper of cocoa powder if you're feeling generous. The simplicity is part of its charm—it doesn't need elaborate toppings to feel special. Fresh berries work beautifully if you want color and tartness, and a light drizzle of honey adds richness without overpowering the tea.
- If you can't find hojicha, make a substitution by roasting regular green tea in a dry pan over low heat for a few minutes, though the result won't be identical.
- A vegan version works if you replace eggs with cornstarch and use coconut milk plus plant-based cream, though the texture will be slightly different.
- Make-ahead friendly: this pudding actually improves after a day or two in the refrigerator as the flavors settle and deepen.
Save This pudding has become my quiet apology dessert, the one I make when words feel insufficient. There's something about its simplicity and care that says more than elaborate explanations ever could.
Recipe FAQ
- → What makes hojicha unique in custard?
Hojicha's roasted, nutty flavor profile creates a uniquely earthy custard. Unlike matcha's grassy notes, hojicha adds subtle toffee-like warmth that pairs beautifully with creamy dairy. The roasting process reduces caffeine and bitterness, resulting in a smooth, mellow flavor that infuses beautifully into custard bases.
- → Can I use hojicha powder instead of loose leaf?
Absolutely. Substitute 2 teaspoons of hojicha powder for loose leaf tea. Whisk the powder directly into the warm milk mixture until fully dissolved, then strain before combining with eggs. Powder creates a more intense color and flavor, though may result in slightly more texture than steeped whole leaves.
- → How do I prevent the custard from curdling?
Temper the eggs by slowly whisking warm hojicha milk into the egg mixture rather than pouring eggs directly into hot liquid. Keep heat low during cooking and stir continuously. The custard is ready when it coats the back of a spoon - about 170°F. Never let it boil, as this causes separation.
- → How long should I steep the hojicha?
Steep for 5-7 minutes in hot milk just below simmering. This extracts maximum flavor without bitterness. Longer steeping won't increase flavor significantly and may make the tea taste overly astringent. Strain thoroughly to remove all leaf particles before combining with eggs.
- → Can I make this dessert vegan?
Yes. Replace whole milk with full-fat coconut milk and heavy cream with coconut cream. Substitute 2 tablespoons cornstarch for the eggs - whisk into the cold liquid before heating, then cook until thickened. The coconut adds natural sweetness that complements hojicha's roasted notes beautifully.
- → How far in advance can I make this?
This custard keeps well for 3-4 days refrigerated in airtight containers. The flavor actually develops and improves after 24 hours as the hojicha infuses more deeply. Add toppings like whipped cream just before serving, as they don't store well once applied.