• Preheat the oven to 325 degrees fahrenheit

Making the crème brûlée

• In a small saucepan, combine the heavy cream and hojicha tea leaves. Heat the mixture on medium-low heat until it is warm throughout but not boiling. Remove from heat and cover with a lid to steep the tea and cream for 30 minutes.
• After 30 minutes, strain the tea leaves and reheat the cream until warm but not boiling. Set aside
• In a mixing bowl, beat together the egg yolks and ½ cup of sugar until the mixture becomes a pale yellow color. Once beaten, slowly add in about ½ cup of the warm cream mixture while whisking steadily to ensure the eggs do not cook. Then pour in the rest of the warm cream and mix until combined
• Pour ¼ of the mixture into each of the 4 6-oz ramekins

Water bath

• Place all 4 ramekins in a large baking dish (there should be at least 1” of space in between each ramekin)
• Pour boiling water inside the large baking dish slowly so it rises halfway up the side of each ramekin (be careful during this step no water should not touch the cream mixture)
• Bake for 30-40 minutes or until the mixture has a very slight jiggle just in the center (the edges should be set and the middle should barely move)

Setting and cooling

• Remove from the oven and remove from the water bath. Set them on a wire rack to cool
• Once cooled, cover and refrigerate for 3 hours or up to 3 days

Caramelizing the sugar

• When ready to serve, top each with 1 tablespoon of granulated sugar. Sprinkle the sugar in an even layer and then caramelize the sugar with a blow torch until it is melted and a brown golden color (this can also be done in a broiler by placing the crème brûlées on a wire rack and broiling for a few minutes. Be sure to keep them a few inches from the broiler and keep a close eye on them). Let sit for 5 minutes and serve