making hōjicha crème brûlée

for 3 servings、 230 g each:

・500 g heavy cream (33% fat)
・115 g egg yolks
・90 g sugar
・8 g sugar with natural vanilla
・1 g fine salt
・sugar and a pinch of salt for the crust
・4 g hōjicha powder hōjicha powder

preheat the oven to 135°C (top and bottom heat、 no convection)。 prepare 3 heatproof ramekins, approximately 230 ml each。

brew the hōjicha in a bowl and whisk until smooth。
in a saucepan、 heat the cream to 70–80°C。 add the prepared hōjicha。

in a separate bowl、 combine the egg yolks、 sugar、 and vanilla sugar。 whisk until smooth、 without whipping into foam。
slowly pour the hot cream into the yolks in a thin stream、whisking constantly。strain the mixture through a sieve (to remove bubbles and protein clumps)。
pour the custard into the ramekins。cover with foil。place the ramekins in a deep baking tray。pour cold water into the tray so it reaches about ½–⅔ the height of the ramekins。

bake for 〜 45–60 minutes。
the dessert is ready when the edges are set、but the center still wobbles like jelly。

then cool the ramekins completely at room temperature。place in the fridge overnight。

before serving, sprinkle the surface with a thin layer of sugar and fine salt、preferably in 2 steps。caramelize with a torch until golden brown。let the crust cool for 1 minute。

enjoy 〜