Hojicha Creme Brule

Hojicha tea is a green tea roasted in high temperatures, and due to the roasting, the typical bitterness dissolves, leaving a much smoother tea with a deliciously brownish color. Both hojicha tea and hojicha powder are full of catechin (an antioxidant that helps to dissolve fat) but low in caffeine, so they are easier to consume. There are many varieties in the market, and the difference lies in the roasting time, sometimes even double roasting, and the chosen temperature. The tea is to be enjoyed like any green tea, and the powder almost the same as matcha – brewed like it is, in lattes, and all forms of baking.

5 g hojicha powder
50 g muscovado sugar
pinch of sea salt
250 ml warm milk (50-60 degrees)
5 medium egg yolks
30 g golden caster sugar
300 ml whipping cream
2 tsp vanilla extract

Prepare

Place tea powder and muscovado sugar in a pan, add half of the milk and mix vigorously so that the powder dissolves. Add salt, rest of the milk, and heat, mixing so that sugar almost dissolves. Leave to cool for 20 – 30 minutes. 

Heat the oven 160 degrees hot. Boil water you will pour into the pan. 

Place egg yolks, golden caster sugar, and cream in a bowl, mixing with a hand balloon whisk just to incorporate, not more. Add milk mixture, vanilla, and mix again (not a whisk). Pour in 8 small or 2 larger dishes, place in a pan, add hot water halfway up, and cook for either 20 - 30 minutes if small rakemins, around 50 minutes for larger.

The creams are done if the centers are still quivering when taken out of the oven. Take out from the water and leave to cool at room temperature until lukewarm, transferring to the fridge to cool completely.

Recipe and photos: Signe Meirane
In cooperation with