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Soba-Cha Puddings

Prep Time:20 Minutes
Cook Time:45 Minutes

Nutritional Information

Soba-cha is the name for buckwheat in Japanese. This is a very rich custard that has a hint of toasted grain.


  • 12 ounces heavy cream, plus more as needed
  • 1 1/2 ounces soba-cha, or roasted-buckwheat tea, plus more for garnish (see note)
  • Pinch kosher salt
  • 6 large egg yolks
  • 3 ounces sugar
  • Whipped cream, for garnish


  • 1. Preheat the Egg to 300º using indirect heat. Bring a pot of water to a boil. In a medium saucepan, combine cream with soba-cha and bring to a bare simmer over medium heat, stirring and scraping the bottom and sides frequently with a rubber or silicone spatula to prevent scorching. Remove from heat and let steep for 5 minutes.
  • 2. Fine-strain infused cream into a heatproof 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 the original amount of cream. Season with a scant pinch of salt.
  • 3. In a clean medium saucepan, 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 a rubber or silicone spatula, until custard registers 140°F on an instant-read thermometer. Remove from heat.
  • 4. Fine-strain custard, then divide into ramekins and set ramekins in a grill safe baking dish. Cover baking dish with aluminum foil, leaving a small opening in the foil, and transfer to the Egg. 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 the ramekin sides. Seal foil and bake custards until just set, 20 to 45 minutes depending on the size of ramekin.
  • 5. Carefully remove baking dish from the Egg, 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.
  • 6. Custards can be refrigerated for up to 5 days. To serve, top with whipped cream, grilled mango and garnish with a few stray roasted buckwheat seeds.
  • 7. Soba-cha, Japanese roasted buckwheat seeds typically used for making tea, can be found at Good Earth in Broad Ripple or online.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828