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In a small pot, add sugar and heat until amber in color. Do not stir. Just swirl the pot so the sugar caramelizes evenly.
Turn off the heat and slowly add hot water. Pour the caramel into heatproof cups. The caramel is extremely hot, so be careful when adding the water and pouring it into the cups.
In a bowl, add yolks and sugar and whisk until pale yellow. Add heavy cream and mix well.
Combine milk and hojicha in a saucepan. Bring the milk and hojicha mixture to a simmer.
Pour it gradually into the egg mixture through a mesh sieve. Mix well with a whisk.
Strain again through the sieve and pop any big air bubbles.
Pour the mixture evenly into the cups with caramel. Cover each cup individually with aluminum foil.
Line a Dutch oven or heavy-bottomed pot with a paper towel or kitchen towel. Place the cups in the pot, and pour in boiling water to ½ of the cups’ height.
Bring to a simmer over medium heat, then lower the heat to low. Cover with the lid and steam cook for 8 minutes.
Remove the cups from the pot and cool to room temperature. Chill in the fridge for at least 3 hours or overnight.