Silky Hojicha Purin

Small cups of hojicha custard set over caramel, steamed gently and chilled until silky. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @riemcclenny

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 60 g sugar divided
• 2 teaspoons hot water for caramel
• 2 whole egg yolks
• 30 g sugar divided
• 120 ml heavy cream
• 120 ml milk
• 1 tablespoon hojicha

Instructions

1. Make the caramel: heat 60 g sugar in a small pot until amber, swirling the pot but not stirring. Turn off the heat, then carefully add the hot water and pour the caramel into heatproof cups. Caramel is in the cups.
2. In a bowl, whisk the egg yolks with the remaining 30 g sugar until pale yellow, then mix in the heavy cream. Mixture is smooth and combined.
3. Combine the milk and hojicha in a saucepan and bring just to a simmer. Gradually pour it through a mesh sieve into the egg mixture, whisk well, then strain again and remove large air bubbles. Divide the mixture among the caramel-lined cups and cover each cup with foil. Custard base is portioned into covered cups.
4. Line a Dutch oven or heavy-bottomed pot with a paper towel or kitchen towel. Set in the cups and add boiling water to halfway up the cups. Bring to a simmer over medium heat, then reduce to low, cover, and steam cook for 8 minutes. Custards are just set.
5. Remove the cups, cool to room temperature, then chill in the fridge for at least 3 hours or overnight before serving. Pudding is fully chilled and set.