yours and ours
miso crème brûlée.jpg

miso crème brûlée

serves 4

prep time 15 minutes

cook time 35 minutes

start cooking


miso crème brûlée.jpg

you will need

  • 150ml double cream
  • 1 vanilla pod, halved with seeds scraped
  • 1 tbsp miso'gold or miso'easy
  • 5 egg yolks
  • 110g caster sugar, plus extra for sprinkling

let's get cooking

  1. step 1

    heat oven to 180°C/160°C fan

  2. step 2

    add the cream to a saucepan, along with the vanilla bean, vanilla seeds and miso paste. gently whisk over a medium heat until the miso has dissolved, and the cream comes to a simmer

  3. step 3

    add the egg yolks and sugar to a bowl and whisk until pale in colour and slightly fluffy. be careful not to overwhisk

  4. step 4

    add a small amount of the hot cream into the eggs and whisk before pouring in the rest and whisking again

  5. step 5

    pour the custard evenly between 4 ramekins and place into a deep baking tray. pour enough boiling water into the tray to come about half way up the ramekins. place in the oven to bake for 30-35 minutes or until softly set. when they're ready, they should be slightly wobbly in the middle.

  6. step 6

    remove the ramekins from the baking tray and set on a wire rack to cool for 5-10 minutes, before placing them in the fridge to cool completely. when ready to serve, sprinkly about 1tsp caster sugar over each ramekin and then use a blow torch to caramelise it