Hojicha Caramel Flan

The tea caramel

• 100 g caster sugar
• 2 tbsp water
• 2.5 tsp Hojicha powderSuperboba
• 3 tbsp hot water

The custard

• 300 ml whole milk
• 3 eggs
• 60 g caster sugar
• 2 tsp Hojicha powderSuperboba
• 1 tsp vanilla extract

1. 1

   Whisk 2.5 tsp of the Hojicha powder into the 3 tbsp of hot water to a smooth dark paste and set it aside.

2. 2

   Melt the sugar with 2 tbsp water in a small pan over medium heat without stirring, swirling the pan occasionally, until it turns deep amber. Take it straight off the heat.

3. 3

   Stand back and add the hojicha paste. It will spit violently. Swirl to combine, then pour immediately into four ramekins and tilt to coat the bases before it sets.

4. 4

   Warm the milk with the sugar until the sugar dissolves, not to a boil. Whisk in the remaining Hojicha powder off the heat.

5. 5

   Beat the eggs with the vanilla, then pour the warm tea milk in slowly while whisking. Strain the mixture through a fine sieve, twice if you have the patience.

6. 6

   Divide between the ramekins over the set caramel. Sit them in a deep pan lined with a tea towel, which stops them sliding, and pour in boiling water to halfway up.

7. 7

   Cover the pan loosely with foil and bake at 150 C for 35 to 40 minutes, until set with a slight wobble at the centre.

8. 8

   Cool, then refrigerate at least three hours. To serve, run a knife around the edge, put a plate on top and invert.

• Add the tea paste to the caramel off the heat and at arm's length. Liquid into hot sugar erupts.
• Strain the custard. It is the difference between silky and slightly scrambled, and it takes ten seconds.
• Chill it properly before turning out. A warm flan collapses on the plate.