Hojicha Silky Custard Cream (Print out)

Smooth custard infused with roasted hojicha tea offers a nutty, mellow flavor with subtle smokiness.

# What You'll Need:

→ Dairy

01 - 2 cups whole milk
02 - 3 tablespoons unsalted butter

→ Tea

03 - 3 tablespoons hojicha loose leaf tea or 3 hojicha tea bags

→ Eggs

04 - 4 large egg yolks

→ Sweeteners

05 - 1/2 cup granulated sugar

→ Starch & Flavorings

06 - 3 tablespoons cornstarch
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

# How to Make It:

01 - In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
02 - Add the hojicha tea. Remove from heat, cover, and steep for 10 minutes.
03 - Strain the milk through a fine mesh sieve, pressing the tea leaves to extract maximum flavor. Discard leaves.
04 - In a mixing bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
05 - Gradually pour the warm hojicha-infused milk into the yolk mixture, whisking constantly to temper the eggs.
06 - Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, about 2 to 3 minutes.
07 - Remove from heat and whisk in butter and vanilla extract until fully incorporated.
08 - Transfer pastry cream to a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
09 - Chill in the refrigerator for at least 1 hour, or until completely cool and set.
10 - Before using, whisk briefly to smooth out the cream.

# Expert Advice:

01 -
  • Perfect balance of rich custard and toasted tea flavors
  • Versatile filling for cream puffs, éclairs, or layer cakes
  • Make-ahead friendly - prepare a day before using
  • Impressive yet achievable for intermediate bakers
  • A unique twist on classic pastry cream
02 -
  • For the smoothest texture, strain your pastry cream twice - once after steeping the tea and once after cooking.
  • The plastic wrap should touch the surface of the cream directly to prevent skin formation.
  • Hojicha powder creates a more uniform color but slightly less complex flavor than steeped leaves.
  • This pastry cream can be prepared up to 3 days in advance if kept refrigerated in an airtight container.
  • For a dairy-free version, substitute coconut milk and coconut oil for the whole milk and butter.
Go back