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Cream Pots with Hojicha, SERVES 4

1 1/3 cup (325 ml) cream
2 teaspoons (10 ml) Hojicha tea
5 medium-sized egg yolks
1/2 cup (125 ml) granulated sugar
1 teaspoon (5 ml) vanilla extract

1. Heat the oven to 300°F (150°C).

2. Bring the cream and Hojicha to a boil. Set aside.

3. In a mixing bowl, beat the egg yolks, sugar and vanilla extract until the mixture turns whitish. Slowly pour the tea-flavored cream into the egg mixture, whisking constantly. Pour the mixture into four small glass pots or ramekins.

4. Place the pots in a fairly deep oven dish and add very hot water to the dish. (The water should be hotter than the mixture in the pots.) Cover the dish with aluminum foil. Bake in the oven for 40 minutes, until the mixture is firm.