Miso crème brûlée
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4
Ingredients
- 150ml double cream
- 1 vanilla pod, halved and seeds scraped
- 2 tbsp white miso paste
- 5 egg yolks, see cook’s notes below
- 170g caster sugar
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.
