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"headline": "Roasted-Buckwheat Custards (Soba-Cha Puddings) Recipe",
"datePublished": "2017-03-02T02:40:00.000-05:00",
"dateModified": "2025-04-15T15:43:05.302-04:00",
"author": [
{
"@type": "Person",
"name": "Daniel Gritzer",
"url": "https://www.seriouseats.com/daniel-gritzer-5118638"
}
],
"description": "These egg custards are rich and dense, with a silky-smooth texture. The secret ingredient is Japanese toasted-buckwheat tea (called soba-cha). Somewhat similar to chestnuts, the buckwheat adds a deeply nutty, roasted flavor that pairs beautifully with the lightly sweet dairy in the custards.",
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"name": "Roasted-Buckwheat Custards (Soba-Cha Puddings) Recipe",
"aggregateRating": {
"@type": "AggregateRating",
"ratingValue": "5",
"ratingCount": "1"
},
"cookTime": "PT60M",
"keywords": "Asian, buckwheat, custard, dessert, egg, pudding",
"nutrition": {
"@type": "NutritionInformation",
"calories": "484 kcal",
"carbohydrateContent": "25 g",
"cholesterolContent": "414 mg",
"fiberContent": "0 g",
"proteinContent": "7 g",
"saturatedFatContent": "24 g",
"sodiumContent": "58 mg",
"sugarContent": "24 g",
"fatContent": "40 g",
"servingSize": "Serves 4",
"unsaturatedFatContent": "0 g"
},
"prepTime": "PT10M",
"recipeCategory": [
"Dessert",
"Desserts",
"Puddings and Custards"
],
"recipeCuisine": [
"Japanese",
"Asian"
],
"recipeIngredient": [
"12 ounces heavy cream (1 1/2 cups; 355ml), plus more as needed",
"1 1/2 ounces soba-cha, or roasted-buckwheat tea (1/4 cup; 45g), plus more for garnish (see note)",
"Pinch kosher salt",
"6 large egg yolks (about 4 ounces; 115g)",
"3 ounces sugar (7 tablespoons; 85g)",
"Whipped cream, for garnish"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"text": "Preheat oven to 300°F (150°C). Bring a kettle of water to a boil. In medium saucier or saucepan, combine cream with soba-cha and bring to a bare simmer over medium heat, stirring and scraping the bottom and sides frequently with rubber or silicone spatula to prevent scorching. Remove from heat and let steep for 5 minutes."
},
{
"@type": "HowToStep",
"text": "Fine-strain infused cream into heat-proof measuring cup, pressing down on soba-cha to extract as much liquid as possible. Discard soba-cha. Add enough fresh cream to infused cream to top it up to 1 1/2 cups total. Season with a scant pinch of salt."
},
{
"@type": "HowToStep",
"text": "In clean medium saucier or saucepan (you can also use the same one from step 1, as long as it has cooled sufficiently that it won't cook the yolks), whisk egg yolks with sugar, then pour hot infused cream into egg yolk mixture while whisking constantly. Set over medium-low heat and cook, stirring and scraping bottom and sides of pot with rubber or silicone spatula, until custard registers 140°F (60°C) on instant-read thermometer. Remove from heat."
},
{
"@type": "HowToStep",
"text": "Fine-strain custard, then divide into ramekins and set ramekins in baking dish. Cover baking dish with aluminum foil, leaving small opening in the foil, and transfer to oven. Pour prepared boiling water into baking dish, being careful not to splash it into ramekins, until water comes about 3/4 of the way up ramekin sides. Seal foil and bake custards until just set, 30 to 45 minutes."
},
{
"@type": "HowToStep",
"text": "Carefully remove baking dish from oven, making sure not to slosh water, and let custards cool in water bath for about 1 hour. Remove ramekins from water bath, cover with plastic, and refrigerate until fully chilled, at least 3 hours."
},
{
"@type": "HowToStep",
"text": "Custards can be refrigerated for up to 5 days. To serve, top with whipped cream and garnish with a few stray roasted buckwheat seeds."
}
],
"recipeYield": "4",
"totalTime": "PT310M",
"review": [
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "castelia"
},
"reviewBody": "Made this using Korean boricha. I used the full amount of sugar and it was definitely not too sweet, although it's still very eggy and rich; I'm perfectly happy only having half a ramekin at a time. This definitely feels like an \"adult\" dessert. I tasted the custard base before throwing it in the oven and thought the flavor was a little flat, so I added extra salt and a few drops of vanilla extract."
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Ananonnie"
},
"reviewBody": "Andrewberls: pots de creme like creme brûlée can't be taken out of their molds. You will just make overcooked custard if you cook them at a higher temperature. \nTo make a custard that you can unmold you need a higher proportion of whole eggs and less fat (less cream), like flan/creme caramel. \nOr perhaps you're thinking of panna cotta, which is set with gelatin."
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "andrewberls"
},
"reviewBody": "Are these firm enough to be removed from their molds for plating? If not, would a higher temperature (350F?) firm them up a bit without sacrificing quality?"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "Ananonnie"
},
"reviewBody": "I was curious about these and I absolutely loved the flavor of the soba, but I cut down one tablespoon of sugar and would cut it down even further. I think I could halve the amount of sugar and it would be more to my liking. I used more salt than called for, I'm pretty sure, since it was definitely not just a tiny pinch, because I thought more was needed. I would also cut some of the cream with a little milk, because it's very rich and I usually make pots de creme with a mix of milk and cream (creme brûlée gets all cream, though)"
},
{
"@type": "Review",
"author": {
"@type": "Person",
"name": "rowleyh"
},
"reviewBody": "I made this, roasted my own buckwheat, cut the sugar down to 2 Tbps. and cooked it sous vide. I'm not kidding when I saw this is the best dessert I've ever eaten."
}
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