Recipe Hojicha Crème Brulée

Name: Recette Crème brulée au hojicha
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1
Ingredients: 1 à 2 cuillères à café de poudre de thé hojicha; 2 jaunes d'œuf; 50 ml de lait (ou lait d’amande); 50 ml de crème liquide; 1 cuillère à soupe de cassonade (ou de miel pour atténuer l’amertume); 1 cuillère à café de miso blanc (pour une touche umami); 1 cuillère à soupe de kinako; Éclats de noisettes grillées ou graines de sésame noir pour la finition; Chantilly au yuzu pour une touche acidulée

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Portion

Preparation time

20 minutes

Cooking time

40 minutes

Hojicha crème brûlée revisits a great French classic with a unique Japanese twist. Infused with hojicha, a roasted green tea with toasty, lightly caramelized notes, this crème offers a rich, comforting flavor. With its creamy texture beneath a crunchy brown sugar crust, it combines sweetness and depth, ideal for lovers of refined, original desserts. A perfect balance between tradition and innovation.

Author:

iRASSHAi

Image of Recipe Crème brulée with hojicha

Ingredients

1 to 2 teaspoons hojicha tea powder
2 egg yolks
50 ml milk (or almond milk)
50 ml liquid cream
1 tablespoon brown sugar (or honey to reduce bitterness)

Optional

1 teaspoon white miso (for a touch of umami)
1 tablespoon kinako
Slivers of roasted hazelnuts or black sesame seeds for a finishing touch
Yuzu whipped cream for a tangy touch

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Instructions

Heat the milk and cream in a saucepan over low heat until simmering. Add the hojicha powder and stir until completely dissolved. Remove from the heat and leave to infuse for 15-20 minutes.
In a bowl, whisk the egg yolks and brown sugar until smooth and slightly frothy.
Slowly pour the warm milk and cream mixture into the bowl containing the egg yolks, stirring constantly to avoid cooking the eggs.
Add a pinch of salt and the white miso (if using), then mix well.
Strain the mixture through a fine sieve to remove any lumps and obtain a smooth texture.
Preheat oven to 150°C. Divide the mixture between ramekins suitable for baking.
Place the ramekins in an ovenproof dish and fill with hot water until the ramekins are halfway up. Bake for approximately 30-35 minutes, or until the edges are set but the center remains slightly quivering.
Let the crème brûlée cool to room temperature, then refrigerate for at least 3 hours, if not overnight.
Just before serving, sprinkle a thin layer of brown sugar over each cream. Caramelize with a blowtorch or under the broiler until you obtain a crisp, golden crust.
Add hazelnut chips, black sesame, kinako or a touch of yuzu whipped cream.

Recipe notes

This roasted tea powder brings a unique, slightly smoky flavour that blends perfectly with the sweetness of the cream.

For best results, use cane sugar rather than white sugar, as it melts and caramelizes better.

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