Recipe Hojicha Crème Brulée
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
- Prep Time
- 20 minutes
- Cooking Time
- 40 minutes
- Servings
- 1
- Category
Sweet
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)
- 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
Directions
- 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.
