By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
147 cal · 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.
Comments
Roasted buckwheat tea is the gating ingredient: you'll need a special trip to an Asian market or online order, as Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger banners don't stock it reliably. The stated 330 minutes is honest if you count cooling time, but active work is under 30 minutes, which matters for a weeknight. The custard itself is cheap once you have the tea—cream, eggs, and sugar—and makes a small, elegant dessert that reheats gently or holds in the fridge for days. This works best for someone who already has buckwheat tea on hand or is willing to order ahead for a special dinner.
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