Today’s snack.
Marlowe’s seasonal Hojicha and Walnut Brulee Pudding.
Price ¥832 (tax included).
They were side-by-side with “Cooking Apple Pudding.”
Incidentally, both are seasonal products, but “Cooking Apple Pudding” is a winter product and “Hojicha and Walnut Brulee Pudding” is an autumn product.
It seems that this “Hojicha and Walnut Brulee Pudding” is discontinued around mid-November every year… The product page was already gone from Marlowe’s mail order site, so it must be the end of this year.
So you were able to buy it just in time! Glad I did!
Marlowe’s pudding is served in a beaker, but this brûlée is served in a Mino-ware pottery.
Smaller size than pudding. It has a different atmosphere from pudding.
This brûlée pudding is made with hojicha (roasted green tea) from Nakamura Chaho, established in 1884 in Matsue City, Shimane Prefecture.
I am looking forward to it because I like hojicha the best among teas!
Walnuts on top of the brûlée. The color of the brûlée is dark and looks like chocolate.
When scooped with a spoon, it feels sticky and heavy.
When I tried it…
The “Thick! It’s so thick!
The rich taste of hojicha precedes the sweetness. And this hojicha is not just any hojicha. This is indeed a long-established tea shop.
The texture and aroma of walnuts also add an even deeper flavor.
Pudding is made with “whole eggs”, but this brûlée is made with “egg yolks”, so it is rich!
Caramel sauce on the bottom.
This caramel sauce is also very rich. It is bittersweet, and when eaten with the brûlée, it adds depth to the flavor.
This is “adult brûlée”!
It tasted different from pudding.
I want to eat it again next year!
Thank you for the food… ♪
Umi.
