Save My first hojicha pudding moment happened on a quiet Tuesday when a friend left a tin of roasted green tea on my counter. I'd been staring at it for days, unsure what to do with something so finely fragrant, until I remembered a dessert my grandmother once described—silky and warm, nothing like the heavy puddings I knew. That evening, I heated cream and milk, and the kitchen filled with this toasted, almost nutty aroma that made everything feel intentional. The pudding that emerged was nothing short of revelatory: delicate enough to feel like eating clouds, yet substantial enough to satisfy.
I made this for my book club last month, and what struck me wasn't the compliments but the silence when everyone took their first spoon. One friend actually closed her eyes, and another asked if she could just sit with the bowl for a moment. That's when I realized this pudding does something rare—it asks you to slow down and actually taste it rather than rush through.
Ingredients
- Whole milk: The backbone of your custard, providing richness without overwhelming the delicate hojicha notes—don't swap this for skim or you'll lose that silky mouthfeel.
- Heavy cream: This is what transforms good custard into something that feels luxurious; it's worth using the real thing here.
- Hojicha loose leaf tea: Roasted green tea with a toasted, almost chestnut-like character that steeps quickly and completely changes the flavor profile in minutes.
- Granulated sugar: Just enough sweetness to balance the earthy tea without making this taste like dessert candy.
- Large eggs: These create the custard's silky structure when slowly tempered; room temperature eggs blend more smoothly into the warm milk.
- Vanilla extract: A small amount adds warmth and rounds out the hojicha's deeper notes without announcing itself.
Instructions
- Heat the cream and milk:
- Combine both in a saucepan and watch for that moment when tiny bubbles form around the edges and steam rises—you want it hot but never boiling, or the eggs will scramble later. This takes about 5 minutes on medium heat.
- Steep the hojicha:
- Remove from heat, add your tea leaves or bags, and let them sit for 5 to 7 minutes while the kitchen fills with toasted aroma. Strain carefully through a fine mesh to catch every leaf.
- Whisk eggs and sugar:
- In a separate bowl, whisk them together until the mixture looks pale and thick enough to hold a ribbon when you lift the whisk—this takes about 2 minutes of steady whisking.
- Temper the eggs slowly:
- This is the moment that separates smooth pudding from scrambled disaster: pour the warm hojicha milk into the eggs in a thin stream while whisking constantly, as if you're having a conversation with the mixture rather than dumping it in all at once.
- Add vanilla and sieve:
- Stir in vanilla, then pour the entire mixture through a fine sieve into a clean saucepan—this removes any cooked egg bits and gives you that restaurant-quality silkiness.
- Cook to custard consistency:
- Over low heat, stir continuously with a spatula until the mixture coats the back of the spoon like thin paint. This usually takes 5 to 7 minutes; you'll feel it thicken under your stirring hand.
- Chill and set:
- Pour into glasses or ramekins, cool to room temperature (about 30 minutes), then refrigerate for at least 2 hours until the pudding holds its shape when you spoon into it.
Save There's a specific moment in this recipe when you realize you've made something real—when you pull those glasses from the fridge and the pudding jiggles slightly but holds firm. My mom took one bite at Sunday dinner and asked if I'd learned this from a pastry chef, and I realized that sometimes the simplest recipes reveal the most about how you cook. This pudding taught me that refinement doesn't require complexity.
Hojicha's Magic in Desserts
Hojicha is roasted green tea that tastes nothing like regular green tea—it's warmer, more muted, with hints of toasted grain and chestnut. In this pudding, it acts like a flavor anchor that keeps everything from feeling too sweet or too heavy. I've found that the longer you steep it (up to that 7-minute mark), the deeper the tea flavor becomes, so taste as you go if you're experimenting with your first batch.
Why Custard Feels Difficult (But Really Isn't)
Custard intimidates people because of that one word: curdling. But curdling only happens when you shock cold eggs with boiling milk or cook too fast over high heat. The trick is patience—literally just lowering your heat and trusting the process. I used to rush custard because I thought faster cooking meant faster dessert, until I learned that the gentle approach actually takes less time because you're not fighting against the recipe. Once you make it once and feel that transformation under your spatula, it stops being scary.
Serving and Storage Wisdom
This pudding is best served cold straight from the fridge, ideally within 24 hours of making it, though it keeps for up to 3 days covered. The topping truly matters—whipped cream adds lightness, while a few roasted tea leaves remind people what they're eating and look beautiful on top. You can also drizzle with honey or add fresh berries on the side for brightness that plays against the tea's earthiness.
- Make these in small glasses if you're serving guests because the visual layers of glossy pudding and whipped cream do half the impressing for you.
- If you can't find loose hojicha tea, hojicha powder works beautifully (use 2 teaspoons) and whisks directly into the milk without straining.
- This dessert pairs unexpectedly well with a small cup of hot hojicha tea served alongside, creating a full tea-moment rather than just a pudding.
Save This pudding reminded me that sometimes the best desserts are the quiet ones—no flashy techniques or rare ingredients, just milk, tea, eggs, and time. Make it when you want to feel like you've created something that tastes like a secret.
Recipe FAQ
- → What does hojicha taste like?
Hojicha offers a distinctive roasted, earthy flavor with subtle caramel notes and lower caffeine than other green teas. Its warm, toasty character pairs beautifully with creamy dairy desserts.
- → Can I make this dessert ahead?
Absolutely. This custard sets best when chilled for at least 2 hours, making it perfect for preparing a day in advance. The flavors actually develop and deepen overnight.
- → Why strain the mixture twice?
The first strain removes tea leaves after steeping, while the second strain through a fine sieve catches any cooked egg bits, ensuring an impeccably smooth final texture.
- → How do I know when the custard is done?
The custard is ready when it thickens enough to coat the back of a spoon. Run your finger through the coating—if it leaves a clean line that doesn't immediately run together, it's properly thickened.
- → Can I use hojicha powder instead of leaves?
Yes, substitute 2 teaspoons of hojicha powder and whisk it directly into the milk mixture. Powder creates a more intense flavor and darker color, though the texture remains equally silky.
- → What garnishes work best?
Lightly sweetened whipped cream, fresh berries like strawberries or raspberries, a dusting of cocoa powder, or additional crushed hojicha leaves all complement the earthy, creamy flavors beautifully.