Hojicha Creme Bruleeほうじ茶のクリームブリュレ
【Ingredients】（Makes 5 servings）
2 egg yolks
20g granulated sugar
100ml heavy cream
100ml milk
5g hojicha (roasted green tea)
granulated sugar【Directions】
1. In a bowl, blend the egg yolks and granulated sugar with a hand mixer until the mixture lightens in color.
2. In a pot, combine the heavy cream, milk, and hojicha, then heat until just before it comes to a boil.
3. Add 2 to 1, and stir with a whisk.
4. Strain 3 through a sieve and pour into ramekins, then cover each with aluminum foil.
5. Fill a frying pan with 2cm of hot water, insert the ramekins, partially cover with a lid, and cook over low heat for 10 minutes.
6. Once the custards are set, allow to cool before chilling in the refrigerator.
7. Sprinkle granulated sugar on the tops of cold 6, and use a torch to melt and caramelize the sugar.
2 egg yolks
20g granulated sugar
100ml heavy cream
100ml milk
5g hojicha (roasted green tea)
granulated sugar【Directions】
1. In a bowl, blend the egg yolks and granulated sugar with a hand mixer until the mixture lightens in color.
2. In a pot, combine the heavy cream, milk, and hojicha, then heat until just before it comes to a boil.
3. Add 2 to 1, and stir with a whisk.
4. Strain 3 through a sieve and pour into ramekins, then cover each with aluminum foil.
5. Fill a frying pan with 2cm of hot water, insert the ramekins, partially cover with a lid, and cook over low heat for 10 minutes.
6. Once the custards are set, allow to cool before chilling in the refrigerator.
7. Sprinkle granulated sugar on the tops of cold 6, and use a torch to melt and caramelize the sugar.
【材料】（ココット5個分）
卵黄 2個分
グラニュー糖 20g
生クリーム 100g
牛乳 100g
ほうじ茶 5g
仕上げ用グラニュー糖 適量
【作り方】
1.ボウルに卵黄、グラニュー糖を入れ白っぽくなるまでハンドミキサーで泡立てる。
2.鍋に生クリーム、牛乳、ほうじ茶を入れ、沸騰直前まで温める。
3.2に1を加え、泡だて器で混ぜる。
4.3を漉してからココットに入れ、それぞれにアルミホイルをかぶせる。
5.フライパンにお湯を2㎝ぐらいはり、ココットを入れ、蓋をずらして弱火で10分熱する。
6.表面に膜が張ったら、粗熱をとって冷蔵庫で冷やす。
7.6が冷えたらグラニュー糖をふりかけ、バーナーで表面を焦がす。