Japanese Hojicha Tea Pudding with Caramel

Warm the milk and cream with hojicha powder over low heat, being careful not to bring it to a boil. Let it steep for 5 minutes to develop the tea's aroma.

Whisk the egg and egg yolk with sugar until completely dissolved, then add the vanilla extract.

Slowly pour the hot tea mixture into the egg mixture while constantly stirring.

Strain the mixture through a fine sieve to remove any tea particles.

Pour the mixture into pudding molds (about 120g per serving). Bake in a water bath in the oven at 160°C for around 20 minutes, until the pudding is just set but still slightly loose in the center.