Directions

1. Set out four 6-ounce ramekins. Put the chocolate into a heatproof bowl and the egg yolks into a separate mixing bowl. Set all three aside.

2. Pour the cream into a heavy saucepan set over medium heat. When the cream comes to a simmer, sprinkle in the hojicha and salt and whisk gently until they’ve dissolved into the cream. Shut off the heat.

3. Add the sugar to the bowl of egg yolks and whisk until fully combined. Slowly pour the hot cream mixture into the eggs, whisking constantly to avoid curdling. Then, pour the mixture back into the saucepan and set over low heat. Continue whisking until the custard thickens enough to coat the back of a spoon.

4. Pour the custard through a fine-mesh sieve into the bowl of chocolate and whisk until smooth.

5. Spoon the crémeux into the ramekins, dividing it equally. Cover each with plastic wrap or parchment paper touching the surface of the crémeux and chill for 1–2 hours.

6. Serve garnished with a crunchy butter cookie, a spoonful of whipped cream, candied ginger or citrus peel.