Miso crème brûlée
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4
Skip to ingredients
- 150ml double cream
- 1 vanilla podhalved and seeds scraped
- 2 tbsp white miso paste
- 5 egg yolkssee cook’s notes below
- 170g caster sugar
Nutrition:
- kcal449
- fat27.7g
- saturates14.5g
- carbs44.8g
- sugars43.1g
- protein5.3g
- salt0.7g
Method
step 1
Pour the cream into a small pan with the vanilla seeds and miso paste, whisking to dissolve, then bring to a gentle simmer.
step 2
Put the egg yolks and 110g of the sugar into a bowl and whisk until light and fluffy. Add a little of the hot cream into the eggs and whisk furiously before pouring in the rest and whisking again.
step 3
Heat the oven to 160C/fan 140C/gas 3. Divide the mixture between 4 ramekins and put into a deep baking tray. Carefully pour enough boiling water into the tray to come halfway up the ramekins and put into the oven for 30-35 minutes or until just set.
step 4
Cool, then sprinkle with the remaining sugar and use a blowtorch or put under a hot grill to caramelise.
