Serves 4
330 min
Roasted-Buckwheat Custards
Recipe GLPRd194a81aaa3894
Silky, velvety custard infused with earthy roasted buckwheat tea (soba-cha). These elegant individual puddings are steeped in cream, then enriched with egg yolks and gently cooked into a luxurious dessert. Finished with a dusting of roasted buckwheat and topped with whipped cream, they offer a delicate balance of nutty flavor and refined sweetness.
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Ingredients
12 ounces Heavy cream
1½ ounces Roasted-buckwheat tea (soba-cha)
¼ teaspoon Kosher salt
6 Large egg yolks
3 ounces Sugar
Whipped cream for garnish
Directions
Pour the heavy cream into a saucepan and gently warm over medium heat until it begins to steam, about 3-4 minutes. Do not boil.
Remove from heat and add the roasted buckwheat tea (soba-cha). Stir well and let the mixture steep for 20-30 minutes at room temperature, allowing the tea to fully infuse the cream with its earthy flavor.
Strain the steeped cream through a fine-mesh sieve, pressing gently on the tea leaves to extract as much liquid as possible. Discard the solids and reserve the infused cream. Add a little more heavy cream if the mixture is less than 1 1/2 cups (355ml).
In a heatproof bowl, whisk together the egg yolks, sugar, and kosher salt until the mixture is pale and thick, about 2-3 minutes.
Slowly add the infused cream to the egg yolk mixture while whisking constantly to temper the yolks and prevent scrambling.
Set up a water bath by placing a larger pan on the stovetop and filling it with hot water to a depth of about 1 inch. Place the bowl with the custard mixture into the water bath.
Heat the water bath to a gentle simmer over medium heat. Cook the custard, stirring frequently with a silicone spatula, for 12-15 minutes until it reaches an internal temperature of 160°F and coats the back of a spoon.
Remove the bowl from the water bath and let the custard cool slightly. Divide evenly among four serving glasses or small bowls.
Refrigerate for at least 4 hours, or up to overnight, until fully chilled and set.
Just before serving, top each custard with a small dollop of whipped cream and a light dusting of roasted buckwheat tea.
