Hojicha Purin has a special place in my dessert-loving heart. It’s more than just a Japanese custard pudding; it’s a comforting hug in a bowl. I remember the first time I tried it at a tiny cafe in Kyoto – the way the earthy, roasted green tea flavor melted into the silky smooth custard, all topped with a slightly bitter caramel, was pure magic. It’s an easy ground turkey dinner that brings warmth to any evening. This recipe captures that same comforting essence, making it simple to recreate that unique smoky, toasty taste right in your own kitchen. Let’s get cooking!
Why You’ll Love This Hojicha Purin
- An incredibly smooth and creamy texture that’s pure bliss.
- The unique, delightful smoky and toasty flavor of roasted green tea.
- Quick to prepare, with most of the time spent chilling.
- A wonderfully budget-friendly dessert option for any occasion.
- A family-friendly treat that even picky eaters will adore.
- This roasted green tea dessert offers a sophisticated yet simple taste experience.
- It’s a healthier dessert option compared to many traditional puddings.
- Enjoy this delightful roasted green tea dessert any time of year!
Ingredients for Hojicha Purin
Crafting this delightful Japanese custard pudding is surprisingly straightforward with these ingredients. You’ll need the basics for both the caramel and the creamy custard base. Using whole milk is key for that signature silky texture, while the heavy cream adds an extra layer of richness. The star, of course, is the hojicha tea, which infuses the whole dessert with its unique roasted green tea flavor. Don’t worry if you’re new to making custard; these simple components come together beautifully.
- 80 g (1/2 cup) granulated sugar – for the bittersweet caramel
- 375 g (1 1/3 cups) whole milk – the base for our creamy custard
- 100 g (1/2 cup) heavy cream – adds richness and a smooth mouthfeel
- 3 large eggs – essential for thickening and creating that classic custard texture
- 4 bags Hojicha tea (or 8 g loose leaf tea) – for that distinctive smoky, toasty aroma and flavor
- 60 g (1/3 cup) granulated sugar – to sweeten the custard base
- 1/4 tsp salt – enhances all the flavors
How to Make Hojicha Purin
Creating this delightful Japanese custard pudding at home is a rewarding experience, and I’m excited to guide you through each step. The process is quite simple, focusing on infusing the unique flavors of hojicha and creating that signature silky texture. You’ll be amazed at how easily this elegant hojicha dessert comes together, filling your kitchen with a comforting aroma.
- Step 1: Begin by preheating your oven to 300°F (150°C). This gentle heat is crucial for achieving a perfectly smooth custard.
- Step 2: Prepare the caramel base. In a small, heavy-bottomed saucepan, melt 80g of granulated sugar over medium heat. Stir frequently until the sugar melts and turns a beautiful dark amber color. Be careful not to burn it! Immediately remove the pan from the heat and carefully pour the hot caramel into your pudding molds, tilting them to coat the bottom evenly.
- Step 3: Now, let’s infuse the custard. Gently heat the whole milk and heavy cream in a separate saucepan until it just begins to simmer. Turn off the heat, add your hojicha tea bags (or loose leaf tea), and let it steep for about 10 minutes. This steeping time is essential for extracting that wonderful smoky and toasty flavor.
- Step 4: Once steeped, remove the tea bags, squeezing out any remaining liquid. Bring the hojicha-infused milk mixture back to a gentle simmer.
- Step 5: In a heatproof bowl, whisk together the 3 large eggs and the remaining 60g of granulated sugar until they are just combined.
- Step 6: Temper the egg mixture by slowly pouring about half of the hot hojicha milk mixture into the eggs while whisking constantly. This prevents the eggs from scrambling.
- Step 7: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat for about 30 seconds, stirring gently, then remove from the heat immediately.
- Step 8: Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure a super smooth texture.
- Step 9: Carefully portion the custard evenly into the prepared caramel-lined molds. This hojicha dessert is almost ready!
- Step 10: To get rid of any surface bubbles, you can use a kitchen torch or a spoon to gently pop them.
- Step 11: Place the filled molds into a larger, deep baking dish. Carefully fill the baking dish with hot water, ensuring the water comes halfway up the sides of the molds.
- Step 12: Bake for 35 to 45 minutes. The center should be jiggly but barely set when you gently shake the mold.
- Step 13: Once baked, carefully remove the molds from the water bath and let them cool completely on a wire rack.
- Step 14: Cover the molds and refrigerate for at least 2 to 3 hours, or until thoroughly chilled. This chilling time is vital for the purin to set fully and for the flavors to meld, creating a truly delicious hojicha dessert.
- Step 15: To serve, run a thin knife or spatula around the edges of the mold to loosen the purin. Invert the mold onto a serving plate, giving it a gentle shake if needed.
Caramel Sauce Preparation
Melting the sugar carefully over medium heat until it achieves a deep amber hue is key. Pouring it into the molds while hot ensures it coats the bottom perfectly, creating that essential bittersweet layer for our Japanese custard pudding.
Hojicha Custard Base
Steeping the hojicha tea in warm milk and cream for 10 minutes is where the magic happens, infusing the custard with its unique roasted green tea flavor. Tempering the eggs ensures a smooth, lump-free base for this delicious hojicha dessert. For more dessert inspiration, explore our collection of recipes.
Baking and Chilling
The water bath (bain-marie) provides gentle, even heat for baking, preventing the custard from curdling. Chilling is crucial; it allows the Hojicha Purin to firm up and the flavors to deepen, resulting in that signature creamy pudding texture. Learn more about the science behind perfect custards on Serious Eats.
Pro Tips for the Best Hojicha Purin
Elevating your Hojicha Purin from good to absolutely unforgettable is all about a few simple tricks. I’ve learned these over time, and they really make a difference in achieving that perfect texture and flavor for this Japanese custard pudding.
- Always strain the custard mixture. This is the secret to an ultra-smooth, silky texture, free from any eggy bits.
- Don’t overbake! The center should still have a slight jiggle. It will continue to set as it chills, preventing a rubbery texture.
- Use room temperature eggs for the custard base. They incorporate more smoothly into the warm milk mixture.
- For the caramel, be patient and don’t stir too early. Let the sugar melt and caramelize on its own to avoid crystallization.
What’s the secret to perfect Hojicha Purin?
The real secret to a perfect, creamy pudding lies in the gentle baking method using a water bath and not overcooking it. Tempering the eggs correctly also ensures a smooth, velvety custard that melts in your mouth. For more baking tips, check out our guide to therapeutic cooking.
Can I make Hojicha Purin ahead of time?
Yes, absolutely! You can make the Hojicha Purin and keep it refrigerated in its molds for up to 24 hours before serving. This makes it a fantastic make-ahead dessert for gatherings. Consider pairing it with a creamy no-churn strawberry ice cream for a delightful combination.
How do I avoid common mistakes with Hojicha Purin?
To avoid common pitfalls, don’t over-steep the hojicha, as it can become bitter. Also, be careful not to boil the milk mixture once the eggs are added, as this can scramble them, ruining the smooth texture.
Best Ways to Serve Hojicha Purin
This delightful Japanese custard pudding is wonderful on its own, but I love serving it with a few simple additions that complement its unique flavor. The contrast between the earthy hojicha and a touch of sweetness is just divine. For a really special treat, consider serving this homemade purin alongside some fresh berries or a dollop of lightly sweetened whipped cream. It adds a lovely freshness and visual appeal. Another favorite pairing of mine is a small, crisp cookie on the side, offering a textural contrast to the silky smooth custard. It’s these little touches that make serving this hojicha dessert feel extra special. If you enjoy unique desserts, you might also like our Dubai Chocolate Strawberry Cups.
Nutrition Facts for Hojicha Purin
This Japanese custard pudding is a delightful treat with a modest nutritional profile. Here’s a breakdown per serving, giving you an idea of what you’re enjoying in this roasted green tea dessert.
- Calories: 221 kcal
- Fat: 10.4 g
- Saturated Fat: 4.8 g
- Protein: 8.2 g
- Carbohydrates: 25.3 g
- Fiber: 0 g
- Sugar: 25.4 g
- Sodium: 192 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Hojicha Purin
Once your delightful Japanese custard pudding has cooled and is perfectly chilled, proper storage is key to maintaining its amazing texture and flavor. I always let my Hojicha Purin cool completely on a wire rack before covering it. Then, I transfer it to airtight containers or keep it in its individual molds, tightly covered with plastic wrap, and pop it into the refrigerator. It stays wonderfully fresh for about 3 to 4 days this way. If you happen to have any leftovers that you won’t get to within that time, you can freeze it! Wrap each portion securely in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready to enjoy your frozen Hojicha Purin, the best method is to thaw it overnight in the refrigerator. Reheating isn’t typically necessary as it’s best served cold, but if you prefer it slightly less chilled, a few minutes on the counter should do the trick.
Frequently Asked Questions About Hojicha Purin
What makes Hojicha Purin different from regular custard pudding?
The main difference is the star ingredient: hojicha! Unlike standard custard pudding that uses vanilla or a plain milk base, this Japanese custard pudding is infused with the unique, smoky, and toasty flavor of roasted green tea. This gives it a distinct earthy aroma and a more complex taste profile that’s incredibly satisfying. For a different flavor profile, consider our mint chocolate chip cake roll.
Can I use a different type of green tea for this Japanese custard pudding?
While hojicha is special, you can experiment with other green teas if you can’t find it. However, be aware that the flavor will change significantly. Matcha, for instance, would give a more grassy, vibrant green flavor, while sencha would be lighter and more vegetal. Hojicha’s roasted quality is what makes this particular Japanese custard pudding so unique. If you’re interested in different types of vanilla, which is common in custards, check out our guide to vanilla types.
How do I get the caramel to be the right consistency?
The key to perfect caramel is patience and watching the color closely. Start with medium heat and let the sugar melt without stirring until it starts to turn amber around the edges. Then, you can stir gently. Aim for a deep amber color – too light and it won’t be bitter enough, too dark and it will burn and taste acrid. Pour it into the molds immediately after it reaches the desired color. For other sweet treats, explore our cheesecake pizza.
Can I make this Hojicha Purin vegan?
You can adapt this recipe to be vegan by swapping the whole milk and heavy cream for a rich plant-based milk like full-fat coconut milk or oat milk. You would also need to substitute the eggs with a vegan binder such as cornstarch or a commercial egg replacer, and ensure your sugar is vegan-friendly. The result will be a delicious, dairy-free Japanese custard pudding. Discover more vegan delights.
Variations of Hojicha Purin You Can Try
Once you’ve mastered the classic Hojicha Purin, there are so many fun ways to play with this delightful Japanese custard pudding! I love experimenting with different flavors and methods to keep things exciting. Trying these variations can introduce you to new taste dimensions within this already amazing hojicha dessert.
- Dairy-Free Hojicha Purin: Swap whole milk and heavy cream for full-fat coconut milk or a rich oat milk. This creates a wonderfully creamy, dairy-free version of the Japanese custard pudding that’s just as delicious.
- Matcha Swirl Hojicha Purin: Gently swirl a small amount of matcha paste into the custard before baking. This adds a beautiful visual element and a complementary grassy flavor note to the hojicha dessert.
- Baked vs. Steamed Hojicha Purin: While baking is standard, you can also steam this Japanese custard pudding. Steaming often results in an even more tender and jiggly texture, similar to traditional Chinese steamed custards.
- Hojicha Caramel:** Infuse the caramel sauce itself with a bit more hojicha powder or a very small amount of steeped hojicha tea for an intensified roasted green tea flavor throughout the entire hojicha dessert.
Hojicha Purin: Amazing 1-Bowl Dessert
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Hojicha Purin recipe offers a creamy, silky Japanese-style custard pudding infused with the unique smoky and toasty flavor of roasted hojicha green tea, balanced with a bittersweet caramel sauce.
Ingredients
- For the caramel: 80 g (1/2 cup) granulated sugar
- For the purin: 375 g (1 1/3 cups) whole milk
- 100 g (1/2 cup) heavy cream
- 3 large eggs
- 4 bags Hojicha tea (or 8 g loose leaf tea)
- 60 g (1/3 cup) granulated sugar
- 1/4 tsp salt
Instructions
- Preheat the oven to 300°F (150°C).
- Prepare the caramel: Heat 80g sugar in a small saucepan over medium heat, stirring frequently until sugar melts and turns dark amber. Immediately remove from heat and pour into molds, coating the bottom.
- Prepare the custard: Heat milk and heavy cream until simmering. Turn off heat, add tea bags, and steep for 10 minutes. Remove tea bags, squeezing out liquid.
- Bring the hojicha milk mixture back to a simmer.
- In a heatproof bowl, whisk eggs with 60g sugar until combined.
- Temper the eggs by slowly adding about half of the hot hojicha milk mixture while whisking.
- Pour the egg mixture back into the pot with the remaining milk. Cook over low heat for 30 seconds, then remove from heat.
- Strain the custard through a fine mesh strainer into the egg bowl.
- Portion the custard evenly into the prepared molds.
- Remove any surface bubbles with a lighter or spoon.
- Place molds in a deep baking dish and fill with hot water halfway up the sides.
- Bake for 35 to 45 minutes, or until the center is jiggly but barely set.
- Refrigerate until completely chilled, at least 2 to 3 hours.
- To serve, loosen edges and flip molds onto serving plates.
Notes
- Baking time may vary depending on mold material and size.
- For best results, serve the hojicha purin the same day or the next day.
- Whole milk is recommended for the signature creamy texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 221 kcal
- Sugar: 25.4 g
- Sodium: 192 mg
- Fat: 10.4 g
- Saturated Fat: 4.8 g
- Carbohydrates: 25.3 g
- Protein: 8.2 g
- Cholesterol: 205 mg
