Silkiest HōjiCha Pudding (Purin)
Super silky hojicha purin is the perfect dessert for the beginning of fall, especially when it’s still hot outside but you want something that feels like the arrival of autumn. Hojicha is a roasted tea, and I associate it with fall going into winter. There are so many different kinds of pudding, or purin as we say in Japanese, and this one is extremely silky, creamy, and soft. So soft that you can’t unmold it.
Silky Texture
Pudding, creme caramel, flan, there are so many varieties! In Japan, we call these custard desserts “purin,” and you can find many different kinds at pastry shops and convenience stores. This style is called nameraka (silky) purin. It’s delicately set, so you can’t unmold it like a flan. The texture is almost like French yogurt or tiramisu.
Cooking on the Stove Top
Unlike creme caramel or flan, you can cook this on the stove top in a very short time (8 minutes!). That makes it perfect for hot weather because you don’t need to turn on the oven, especially if you’re like me and have a vintage oven from the 70s. Pour boiling water into the pot until it comes up to half or ¾ of the cup. Bring the water to a simmer, turn the heat down to low, and cook for 8 minutes.
Making Caramel
When you make caramel, be very careful because it’s basically hot lava. Add sugar to the pan and don’t stir it with a spatula or anything. I know it’s tempting… Once the edges turn amber, swirl the pan so the sugar caramelizes evenly. For purin, I like the caramel a little on the dark side (burnt caramel). Caramel is very sweet (it’s pure sugar), so a little bitterness complements a dessert like this. You have to add water at the end, and it can splash, so be very careful.
The trick to a silky filling
This is a very easy, simple recipe, but one thing to watch is mixing the egg yolks and sugar well. Mix until it’s pale yellow and the sugar is completely dissolved. Also, add the heavy cream cold so you get that silky texture. (I heat the milk and hojicha together to infuse the hojicha flavor into the milk.)
Why I like this recipe
When I moved from New York to Los Angeles, I was surprised that October is still so hot. This year Southern California is affected by El Niño (I’m writing this in October 2026), and I still want to eat something cold, but I also want to add some fall-ness. I associate hojicha with fall going into winter, so this dessert is perfect. It’s still a cold dessert, but it has an autumn flavor in it.
Be creative!
Instead of hojicha, you can use any flavor you like, such as vanilla beans (classic), instant coffee, or chai. I hope you enjoy this purin as much as I do!
Silky Hojicha Purin
Prep time 10 minutes
Rest time 3 hours (or more)
Cooking time 30 minutes
Total time 3 hours 40 minutes
Makes 3-4 small cups
For caramel
60g sugar
2 teaspoons hot water
For the filling
120 ml milk (about 1 cup)
120 ml heavy cream (about 1 cup)
2 egg yolks
30g sugar
1 tablespoon hojicha
Preparation
In a small pot, add sugar and heat until amber in color. Do not stir. Just swirl the pot so the sugar caramelizes evenly.Turn off the heat and slowly add hot water. Pour the caramel into heatproof cups. The caramel is extremely hot, so be careful when adding the water and pouring it into the cups.
In a bowl, add yolks and sugar and whisk until pale yellow. Add heavy cream and mix well.
Combine milk and hojicha in a saucepan. Bring the milk and hojicha mixture to a simmer. Pour it gradually into the egg mixture through a mesh sieve. Mix well with a whisk. Strain again through the sieve and pop any big air bubbles. Pour the mixture evenly into the cups with caramel. Cover each cup individually with aluminum foil.
Line a Dutch oven or heavy-bottomed pot with a paper towel or kitchen towel. Place the cups in the pot, and pour in boiling water to ½ of the cups’ height. Bring to a simmer over medium heat, then lower the heat to low. Cover with the lid and steam cook for 8 minutes.
Remove the cups from the pot and cool to room temperature. Chill in the fridge for at least 3 hours or overnight.