Hojicha Purin

Nutrition · per serving

Steps

1. 1

   Prepare 2 serving cups or ramekins, each about 150-180 ml capacity. Put the powdered gelatin in a small bowl with the cold water and let it bloom for 5 minutes while you start the custard. This ensures it dissolves smoothly without graininess.

   4 g powdered gelatin20 ml cold water
2. 2

   In a small saucepan, combine the whole milk, heavy cream, hojicha leaves, and a pinch of fine sea salt. Heat over medium-low just until steaming, about 75-80 C; do not boil or the tea can turn harsh. Turn off the heat, cover, and steep for 5 minutes for a deep roasted flavor.

   160 ml whole milk120 ml heavy cream8 g hojicha leaves1 pinch fine sea salt
3. 3

   Meanwhile, whisk the egg yolks and caster sugar in a heatproof bowl until the sugar is mostly dissolved and the mixture looks slightly lighter. You do not need to whip in much air; too much foam can spoil the silky texture.

   2 large egg yolks35 g caster sugar
4. 4

   Strain the hot hojicha cream mixture through a fine sieve into a jug, pressing lightly on the leaves, then gradually whisk it into the yolk mixture. Return everything to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard lightly thickens and reaches about 80-82 C. It should coat the back of the spatula; do not let it boil or the yolks may scramble.

   160 ml whole milk120 ml heavy cream8 g hojicha leaves2 large egg yolks35 g caster sugar1 pinch fine sea salt
5. 5

   Remove the custard from the heat. Add the bloomed gelatin and stir until fully dissolved, then strain once more for the smoothest finish. Divide the mixture between the 2 cups. Let stand 10 minutes at room temperature so steam can escape, then chill until set, about 2 hours. The pudding should wobble gently but hold its shape.

   4 g powdered gelatin20 ml cold water
6. 6

   For the brown sugar syrup, place the dark brown sugar and water in a very small saucepan. Bring to a gentle simmer over medium heat and cook for 1-2 minutes until slightly thickened and glossy. Stir in the hot water to loosen it to a pourable consistency, then cool to room temperature.

   30 g dark brown sugar20 ml water10 ml hot water
7. 7

   Just before serving, spoon or drizzle the brown sugar syrup over each chilled pudding. Finish with lightly whipped cream and a light dusting of hojicha powder or finely crushed hojicha leaves. Serve well chilled.

   30 g dark brown sugar20 ml water10 ml hot water30 g lightly whipped cream1 g hojicha powder or finely crushed hojicha leaves

Origin & History

Purin in Japan developed from Western-style custards and puddings, then evolved into many local cafe and kissaten variations. Hojicha, a roasted green tea prized for its nutty, toasty aroma, is a modern favorite in Japanese desserts because its low bitterness pairs especially well with dairy and caramel-like sugars.