French · Dessert

Cream Pots with Hojicha

Name: Cream Pots with Hojicha
Total time: 1 h 22 min
Yield: Serves 4 in small pots
Cuisine: French
Ingredients: 325 ml cream, about 1 1/3 cups; 2 tsp hojicha tea leaves, 10 ml; 5 medium egg yolks; ½ cup granulated sugar, 125 ml; 1 tsp vanilla extract, 5 ml; pecans, chopped, to garnish, to taste

Baked egg-yolk custards infused with roasted Japanese hojicha, gently set in a water bath. The tea adds a toasty, caramel-like note to the vanilla cream.

YieldServes 4 in small pots
Hands-on25 min
Total1 h 22 min
Difficulty

Ingredients

325 mlcream, about 1 1/3 cups
2 tsphojicha tea leaves, 10 ml
5medium egg yolks
½ cupgranulated sugar, 125 ml
1 tspvanilla extract, 5 ml

To serve

to tastepecans, chopped, to garnishoptional

Diet

Vegetarian (lacto-ovo)

Contains

Dairy
Egg
Tree nuts
Pecan
Birds' eggs (any)
Vanilla
Caffeine and theobromine
Lactose
FODMAPs (any)
Alcohol

Taste

Sweet
Bitter
Richness / fat
Smoke
Herbal / fresh
Aromatic spice

Texture

Creamy

Equipment

Oven

Season

Any season

Occasion

Entertaining

Effort

20–45 min active
1–3 hours total
Difficulty 2
Make-ahead friendly

Nutrition

Calories: low
Protein: low
Carbs: moderate
Fat: moderate
Fiber: low
Sodium: low

Budget

Budget: moderate

What it costs to shop for

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Method

The method is for members

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Ingredients

To serve

What it costs to shop for

The method is for members

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