Warm the milk, cream and hojicha in a 2-quart / 1.9 L saucepan over medium heat for 4 to 5 minutes, until steam rises and tiny bubbles form at the edges. Don't let it boil. Take it off the heat, cover, and steep for 15 minutes.

While the tea steeps, heat the oven to 160 C / 320 F and set six 180 ml / 6 oz ramekins in a 33 x 23 cm / 13 x 9 inch roasting pan. Stir the caramel sugar and water in a 1.5-quart / 1.4 L saucepan over medium heat until the sugar dissolves. Stop stirring and cook for 6 to 8 minutes, swirling the pan, until the syrup is deep amber.

Pour about 1 tbsp of caramel into each ramekin and tilt to coat the bottom. It hardens within a minute, so work fast.

Strain the steeped milk through a fine-mesh sieve into a jug, pressing the leaves gently. You should have about 540 ml. Whisk the eggs, yolks, 80 g sugar and salt in a bowl until no streaks remain and the mixture isn't foamy. Slowly pour in the warm milk while whisking, then add the vanilla and strain the base once more to catch foam.

Divide the custard among the ramekins, about 135 ml each. Slide the pan onto the oven rack, then pour the hot water around the ramekins until it reaches halfway up their sides, about 2.5 cm / 1 inch. Tent the pan loosely with foil.

Bake for 30 to 35 minutes. The edges should be set and the centers should wobble like gelatin when you nudge the pan, with a thermometer reading 77 C / 170 F. Pull them there. They keep firming as they cool, and overbaked custard turns grainy.

Lift the ramekins out with tongs and cool on a rack for 30 minutes. Cover with plastic wrap and chill for at least 4 hours.

To serve, run a thin knife around each custard, set a rimmed plate on top, and flip. Give the ramekin one gentle shake, lift it off, and let the caramel sauce run over the custard.