# Anleitung:
01 - In a saucepan, combine milk and heavy cream. Heat over medium heat until just below simmering, ensuring the mixture does not boil.
02 - Remove from heat. Add hojicha tea leaves or tea bags and steep for 5 to 7 minutes. Strain the mixture through a fine sieve to remove leaves or bags.
03 - In a mixing bowl, whisk together sugar and eggs until pale and smooth.
04 - Gradually pour the warm hojicha-infused milk into the egg mixture, whisking constantly to prevent curdling.
05 - Stir in vanilla extract into the combined mixture.
06 - Pour the mixture through a fine sieve into a clean saucepan to ensure a silky, smooth 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 the mixture to boil.
08 - Remove from heat and pour the custard into serving glasses or ramekins.
09 - Allow the pudding to cool to room temperature, then transfer to the refrigerator and chill for at least 2 hours until fully set.
10 - Serve topped with whipped cream and a sprinkle of roasted tea leaves or cocoa powder if desired.
