# How-To:
01 - Combine milk and heavy cream in a saucepan. Heat over medium heat until just below simmering point without allowing to boil.
02 - Remove from heat and add hojicha tea leaves or tea bags. Steep for 5 to 7 minutes, then strain through a fine mesh strainer to remove solids.
03 - In a mixing bowl, whisk together sugar and eggs until the mixture becomes pale and smooth.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture while whisking constantly to prevent curdling.
05 - Stir in vanilla extract until fully incorporated.
06 - Pour the mixture through a fine mesh strainer into a clean saucepan to ensure a silky texture.
07 - Cook over low heat, stirring continuously with a spatula until the custard thickens enough to coat the back of the spoon, approximately 5 to 7 minutes. Do not allow to boil.
08 - Remove from heat and pour the custard into serving glasses or ramekins.
09 - Allow to cool to room temperature, then refrigerate for at least 2 hours until fully set.
10 - Top with whipped cream and sprinkle with roasted tea leaves or cocoa powder if desired.
