Hojicha Custard Pudding in Small Glasses

Hojicha dessert cream needs to thicken in the saucepan before it chills. This version uses about 2 cups (500 ml) milk, 1.2 oz (35 g) cornstarch, and about 4 tsp (8 g) powdered hojicha, a roasted Japanese green tea. Allow 2 hours 48 minutes, including the rest, for four small glasses.

We mix the cornstarch with cold milk to avoid lumps in the warm milk. Among our Japanese tea pastries, this chilled cream is eaten with a spoon rather than sliced like a cake.

• Preparation 10 minutes
• Cooking 8 minutes
• Cooling 30 minutes
• Chilling 2 hours
• Total time 2 hours 48 minutes
• Servings 4 small glasses
• Tools a saucepan, two bowls, a fine sieve, a whisk, a spatula, and four small glasses

Ingredients for four hojicha dessert creams

• about 2 cups (500 ml) whole milk
• 1.2 oz (35 g) cornstarch
• 2.1 oz (60 g) sugar
• about 4 tsp (8 g) powdered hojicha

Thicken the cream, then chill it

1. Measure about 2 cups (500 ml) milk, then pour about 3 1/3 fl oz (100 ml) of it into a bowl.
2. Sift 1.2 oz (35 g) cornstarch into this cold milk.
3. Mix until the lumps are gone.
4. Sift about 4 tsp (8 g) powdered hojicha into a second bowl.
5. From 3 1/3 fl oz (100 ml) of the cold milk and cornstarch mixture, take about 1 fl oz (30 ml) to mix with the hojicha.
6. Pour the remaining about 1 2/3 cups (400 ml) milk into the saucepan.
7. Add 2.1 oz (60 g) sugar.
8. Heat over medium heat for about 5 minutes, until it begins to simmer.
9. Pour the cornstarch milk into the saucepan.
10. Stir in the mixed hojicha.
11. Whisk for about 3 minutes to thicken.
12. Divide the warm cream among four small glasses.
13. Let cool for 30 minutes at room temperature.
14. Refrigerate the glasses for at least 2 hours.

The cream firms up further as it rests. Stop heating when the whisk leaves clear trails: continuing would make it firmer than a spoonable cream. We use glasses wide enough to divide the base while still warm.

Which hojicha should you mix with milk?

For this cream thickened in milk, we choose powdered Hojicha Terre: it mixes with cold liquid and brings its roasted note. Leaves would require steeping and a different amount.

Add banana when serving

For a banana version, slice 4.2 oz (120 g) fruit just before serving. Put 1.1 oz (30 g) on each of the four set creams. We keep it on top: adding it while warm would change how the cream sets.

Our tip. Prepare the banana only after the cream has finished chilling, so it goes onto an already set surface.

Allergens. Milk.