Songling's video: Hojicha Creme Brulee

Hello everyone, welcome to my channel! Today we are making Hojicha Crème Brulee. Enjoy! 哈喽大家好我是松灵！今天我要教大家做焙茶焦糖布丁！ List of Ingredients (Yields 7 servings) 1. 1 1/4 cups (310 ml) heavy cream 2. 3/4 cup (180ml) whole milk 3. 1 tsp (5ml) vanilla extract 4. 5 Hōjicha (roasted Japanese green tea) tea bags 5. 4 large egg yolks 6. 1/3 cup sugar for the custard 7. 1tsp (4g) sugar for each ramekin for topping Notes: - Traditional crème brûlée calls for heavy cream only. I substituted partially with whole milk to bring the viscosity down, which makes it better for steeping the roasted green tea. This does impact the texture of the custard, so if that’s a problem, feel free to use heavy cream only, just keep in mind the flavour of the Hōjicha won’t be as strong. - If you are not a fan of Hōjicha, feel free to substitute with 1 tbsp of matcha powder, or leave it out entirely (and use all heavy cream instead of the milk/cream mixture) - I ran the scalded milk and cream mixture twice through a fine mesh strainer, but there were still pieces of tea left. If that’ll be an issue for you, put teabags in directly without opening them. Also, this won’t be a problem if you can find loose leave Hōjicha. - When pouring hot water into the baking dish to create a water bath, be really careful and don’t get water into the ramekins. - After the custard has cooled to room temperature, you can wrap them tightly with saran wrap and store in the fridge until ready to serve. Use a paper towel to pat off any moisture on the surface before adding sugar (otherwise, it’ll prevent the caramel from hardening) - If you don’t have a kitchen torch. Put the ramekin with sugar under a broiler to caramelize the sugar. DO NOT LEAVE it unattended since sugar can burn in a matter of seconds 配料表 （约7人份） 1. 310ml (1¼ cups) 淡奶油 2. 180ml (3/4 cup) 全脂牛奶 3. 5ml (1tsp) 香草精 4. 5个焙茶茶包 5. 4个蛋黄（我用的鸡蛋大约60g/个） 6. 1/3 cup白砂糖 7. 另外每个布丁准备4g (1tsp) 白砂糖，做表面的焦糖用 小贴士： - 传统焦糖布丁食谱只用到淡奶油。但是淡奶油的浓稠度会导致茶香很难释放出来，所以我把一部分淡奶油替换成了全脂牛奶（不要问我能不能用脱脂牛奶…不能）。这样确实会改变布丁的质地（但我觉得不是坏事…），但如果你非常介意的话可以全部换成淡奶油（然后牺牲一部分茶香）。 - 不喜欢焙茶的小伙伴们可以把它换成5g抹茶粉，或者只加香草精做原味的（如果这样的话建议不要用牛奶了，全部换成淡奶油） - 我只买得到到焙茶茶包，而且里面的茶叶非常碎，所以淡奶油混合液我过筛了两遍之后依然有少量茶叶渣。介意的小伙伴可以把茶包整个丢进锅里，适当延长浸泡时间。（或者你能买到不是碎渣的焙茶就更好了…） - 在往烤盘里倒热水的时候一定要注意不要让布丁液里进水 - 冷却至室温的布丁可以用保鲜膜裹起来放进冰箱里保存，想吃的时候再拿出来。加糖之前要先用厨房用纸轻轻蘸掉布丁表面的水分再加糖，不然焦糖不会变脆 - 没有喷枪的小伙伴可以用500°F/260°C烤箱上层火做焦糖，但是请务必守在烤箱边，防止焦糖烤糊。 Produced, filmed, edited and hosted by Songling Shi Music: “The Current, the River and the Undertow - Instrumental Version” by Michael Shynes https://artlist.io/song/7439/the-current,-the-river-and-the-undertow?search=the-current,-the-river-and-the-undertow Permissions granted courtesy of Artlist. Find me on INSTAGRAM: https://www.instagram.com/songlingshi/ Email me: sslkari@hotmail.com BiliBili: http://space.bilibili.com/254492330?