# How to make it:
01 - In a saucepan, combine whole milk and heavy cream. Heat over medium heat until just below simmering, approximately 180°F to 190°F, without allowing it to boil.
02 - Remove from heat and add hojicha tea leaves or tea bags. Steep for 5 to 7 minutes, then strain the mixture through a fine mesh strainer to remove all tea solids.
03 - In a mixing bowl, whisk together granulated sugar and eggs until the mixture becomes pale and smooth, approximately 2 to 3 minutes.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture while whisking constantly to prevent curdling and ensure even distribution.
05 - Stir in vanilla extract and blend thoroughly.
06 - Pour the entire mixture through a fine mesh strainer into a clean saucepan to achieve a silky, smooth texture by removing any egg particles.
07 - Cook over low heat, stirring continuously with a spatula, until the custard thickens sufficiently to coat the back of the spoon, approximately 5 to 7 minutes. Ensure the temperature does not exceed 185°F to prevent curdling.
08 - Remove from heat and pour the custard into serving glasses or ramekins.
09 - Allow the pudding to cool to room temperature, approximately 30 to 45 minutes, then transfer to the refrigerator and chill for a minimum of 2 hours until completely set.
10 - Top each serving with whipped cream and a sprinkle of roasted tea leaves or cocoa powder if desired.
