miso’easy traditional
21 / 9 kcal
yours and ours
miso crème brûlée
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
step 1
heat oven to 180°C/160°C fan
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
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
step 4
add a small amount of the hot cream into the eggs and whisk before pouring in the rest and whisking again
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.
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
