Hojicha Purin Recipe
If you’re a fan of Japanese desserts with a twist, get ready to fall head-over-heels for Hojicha Purin. Imagine the nutty, roasted aroma of hojicha tea infused delicately into an ultra-silky custard, finished with a layer of bittersweet caramel that shatters like glass. This dessert is both show-stopping and surprisingly simple, making it perfect for impressing guests—or just savoring a cozy night in. The subtle earthiness of hojicha elevates traditional purin to something truly special, every bite a marriage of gentle warmth and sweet sophistication.
Ingredients You’ll Need
Hojicha Purin keeps it simple, but each ingredient is a star player. This is one of those recipes where quality really shines, so use your favorites—each element is essential for a rich flavor, smooth texture, and that unmistakable roasted tea color. Let’s break down what you’ll need:
- Aluminum cupcake molds: These will give your purin their classic shape and help them release easily for a gorgeous presentation.
- Granulated sugar (80g, for caramel): This forms the bittersweet caramel base that creates drama and a little crunch at the bottom of each purin.
- Whole milk (375g): Opt for full-fat milk to give the custard body and that quintessentially creamy finish.
- Heavy cream (100g): Adds richness and rounds out the earthy flavors of the hojicha, for a decadent mouthfeel.
- Large eggs (3): Essential for the custard’s silky structure—use the best fresh eggs you can find for a flawless set.
- Hojicha tea bags (4) or loose leaf (8g): The heart of the recipe! Hojicha brings roasted, nutty complexity you’ll absolutely love.
- Granulated sugar (60g, for custard): Just enough to sweeten without overpowering the tea’s delicate notes.
- Salt (1/4 tsp): A secret weapon—just enough to let everything else shine and keep the sweetness in check.
How to Make Hojicha Purin
Step 1: Prep the Oven and Bakeware
Start by preheating your oven to 300°F (150°C). Arrange six aluminum cupcake molds (about 3 ounces each) on your counter, ready for their caramel bath. Make sure your baking dish is deep enough; you’ll later fill it with hot water for a gentle, even bake.
Step 2: Make the Caramel Base
Pour the first measure of sugar (80g) into a small saucepan over medium heat. Keep stirring—the goal is a deeply golden caramel. The sugar will clump and melt before it transforms into a glossy, dark amber pool. Once it hits the right color, immediately pour it into your molds, swirling to coat the bottom evenly. Don’t let the caramel linger in the pan, or you risk burnt notes!
Step 3: Steep the Hojicha
Combine whole milk and heavy cream in a saucepan and heat until just shy of a simmer. Remove from heat, toss in your hojicha tea bags (or loose leaf in a tea infuser), and let them steep for 10 minutes. This is when the purin absorbs all the roasted aroma and that signature earthy hue. Squeeze out as much liquid as possible from the tea bags—every drop is pure flavor.
Step 4: Prepare for Baking
Meanwhile, bring a big pot of water to a low boil. This will be your water bath—the secret to super-smooth, crack-free custard. Keep the water hot, but not bubbling, until you’re ready to bake.
Step 5: Make the Custard Base
Return the hojicha-infused milk mixture to a simmer. In a separate large heatproof bowl, whisk together the eggs with 60g granulated sugar until just combined—don’t overdo it. You want a gentle texture, not frothy bubbles. This is the custard’s foundation!
Step 6: Temper the Eggs and Combine
Now, it’s time to temper: while whisking the egg mixture, add one ladleful of hot hojicha milk at a time. This keeps the eggs from scrambling and gives an ultra-smooth texture. Once half the mixture is incorporated, slowly whisk everything back into the rest of the milk in the saucepan. Cook over low heat for just 30 seconds to gently thicken.
Step 7: Strain and Pour
Strain your custard back into the bowl through a fine-mesh sieve—this step guarantees the creamiest texture. Pour evenly into your caramel-lined molds. To eliminate surface bubbles, quickly pass a kitchen torch or long lighter over the top, or gently scoop away bubbles with a spoon. Set the molds in your baking dish, and pour the hot water around them until it reaches halfway up.
Step 8: Bake in a Water Bath
Carefully place your baking dish in the oven. Bake for 35 to 45 minutes, checking at the 30-minute mark. You’re looking for the center of the custard to be jiggly but no longer liquid. Once baked, remove from the oven and let the purin cool before popping them in the fridge for at least 2 to 3 hours to set completely.
Step 9: Unmold and Serve
Ready for the reveal? Gently run a knife around the edge of each hojicha purin, then invert onto individual plates. Give each mold a little tap or wiggle—the purin should slide out with glossy caramel cascading down the sides.
How to Serve Hojicha Purin
Garnishes
Hojicha Purin is deliciously complex on its own, but garnishing can take it up another notch. A dollop of barely-sweetened whipped cream, a scattering of crushed roasted nuts, or even a few pinches of matcha powder look and taste stunning. For an extra flourish, tuck in a few thinly sliced strawberries or a twist of yuzu zest on top.
Side Dishes
Since Hojicha Purin is both creamy and rich, it pairs beautifully with something fresh or fruity. Serve alongside a platter of sliced seasonal fruits—think ripe peaches, fresh berries, or even delicate citrus segments. If you want to go all out, a crisp almond cookie or thin Langue de Chat biscuit is the perfect textural contrast.
Creative Ways to Present
You can lean into the drama by serving Hojicha Purin in elegant glass dishes for maximum visual impact. Or, try making mini-versions in espresso cups for an adorable dessert flight. For a modern twist, top each purin with a drizzle of brown sugar syrup or a sprinkle of black sesame seeds for an unexpected, aromatic crunch.
Make Ahead and Storage
Storing Leftovers
Hojicha Purin actually tastes even better after chilling overnight—the caramel melts a bit into the custard, enhancing every mouthful. Store leftovers (still in their molds or tightly wrapped) in the fridge for up to three days. Just be sure to keep them covered so they don’t absorb any fridge odors.
Freezing
While technically possible, freezing isn’t ideal for Hojicha Purin. The custard texture tends to become grainy once thawed and the caramel won’t have that luscious, syrupy flow. Enjoy them fresh for the best experience! If you do freeze, wrap molds securely and thaw overnight in the fridge.
Reheating
These little pots of delight are meant to be enjoyed chilled. If you find yourself with a leftover that’s too cold or a little icy, simply let it sit at room temperature for 10-15 minutes to soften—no need to microwave or reheat.
FAQs
Can I use hojicha powder instead of tea bags?
Absolutely! Use about 2 teaspoons of hojicha powder, whisked directly into the milk and cream as it heats. It will give a deeper color and more pronounced roasted tea flavor—just be sure to strain the mixture well for ultimate smoothness.
Why is my purin not setting properly?
A jiggly center is perfect, but if your Hojicha Purin is too loose, it may have needed longer in the oven, or the water bath may have been too cool. Check your oven temperature and make sure the water bath reaches about halfway up the molds for gentle, even cooking.
What makes hojicha different from matcha in desserts?
Hojicha is roasted green tea, giving it a toasty, almost caramel-like flavor that’s totally different from the grassy, vegetal notes of matcha. It’s less bitter, with a warm brown color, and pairs especially well with creamy, milky bases like purin.
How do I prevent bubbles on the surface?
To get that signature glassy finish, strain your custard before pouring and skim off any visible bubbles. Passing a kitchen torch or lighter quickly over the surface pops remaining bubbles in a flash—just be careful not to let the flame linger.
Can I make Hojicha Purin ahead for a party?
Yes! Hojicha Purin actually benefits from a longer chill, so you can prepare them up to 24 hours in advance. Just keep them in their molds, tightly covered, until you’re ready to unmold and serve.
Final Thoughts
There’s something genuinely magical about Hojicha Purin—the way it captures roasted tea’s soul in a humble custard, and the thrill of that caramel pour every single time. If you love unique desserts with a Japanese twist, give it a try. Your kitchen is about to smell amazing, and your spoon might never leave the bowl!
Print
Hojicha Purin Recipe
- Total Time: 3 hours (including chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and aromatic flavors of Hojicha Purin, a delightful Japanese dessert that combines creamy custard with the toasty notes of roasted green tea. This recipe creates a silky smooth custard with a decadent caramel layer, making it a perfect sweet treat for any occasion.
Ingredients
Caramel:
- 80 g (1/2 cup) granulated sugar
Custard:
- 375 g (1 1/3 cups) whole milk
- 100 g (1/2cup) 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: Preheat the oven to 300°F (150°C).
- Prepare the caramel: Heat 80g sugar in a saucepan until caramelized. Pour into molds to coat the bottom.
- Prepare the custard: Steep tea in hot milk and cream. Whisk eggs with sugar, combine with milk mixture, and cook.
- Strain and bake: Strain custard, pour into molds, remove bubbles, and bake in a water bath for 35-45 minutes.
- Chill and serve: Refrigerate for 2-3 hours, then unmold and serve.
Notes
- Be careful when working with hot sugar to avoid burns.
- Ensure custard is set but slightly jiggly for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
Keywords: Hojicha Purin, Japanese dessert, Custard recipe, Hojicha tea, Caramel custard
