Miso crème brûlée

Miso crème brûlée

By
From
Man Food
Serves
4
Photographer
Billy Law

I've had many unusually flavoured crème brûlées in my gastronomic journey around the world, including this miso-flavoured brûlée, which is incredible. As we all know, salt enhances the sweetness of dessert, hence the saltiness of the miso paste works like a treat in this crème brûlée, without being overpowering.

Ingredients

Quantity Ingredient
5 large egg yolks
50g sugar, extra for topping
2 teaspoons vanilla extract
420ml thickened cream
125ml milk
2 teaspoons miso paste

Method

  1. Preheat the oven to 120ºC.
  2. Whisk the egg yolks, sugar and vanilla extract in a mixing bowl, until combined but not airy.
  3. Heat the cream, milk and miso paste in a saucepan over a medium–high heat until it just comes to the boil. Remove from the heat. Keep whisking the egg mixture as you slowly pour in the hot milk a little bit at a time, until well combined. Then strain the liquid into four 170 ml ramekins. Tap the ramekins on the work surface to let all the bubbles out, and scoop off the froth on top with a spoon if necessary. Place the ramekins in a deep roasting tin.
  4. Pour hot water into the tin to come about halfway up the sides of the ramekins. Bake for 50–60 minutes until the custard is almost completely set but still a little wobbly in the centre.
  5. Remove the tin from the oven, take the ramekins out and place them on a wire rack to cool. Then place in the refrigerator to set overnight.
  6. When ready to serve, sprinkle a heaped tablespoon of sugar over the top of each crème brûlée then use a blowtorch over the sugar until caramelised.
Tags:
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Billy
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