Miso crème brûlée
Published: August 16, 2019 at 3:20 PM
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Serves 4
Easy
Total time: 1 hr
+ cooling
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Recreate modern pub food in the comfort of your own home with this easy dessert recipe from Islington’s Four Legs
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Try this miso flavour twist on crème brûlée, then check out our classic crème brûlée, white chocolate crème brûlée and passion fruit crème brûlée, plus discover more French dessert recipes.
Ingredients
Nutrition
-
150ml double cream
-
1 vanilla pod
halved and seeds scraped
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2 tbsp white miso paste
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5 egg yolks
see cook’s notes below
-
170g caster sugar
Nutrition: per serving
- kcal449
- fat27.7g
- saturates14.5g
- carbs44.8g
- sugars43.1g
- protein5.3g
- salt0.7g
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Method
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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.
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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.
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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.
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step 4
Cool, then sprinkle with the remaining sugar and use a blowtorch or put under a hot grill to caramelise.
Left-over egg whites freeze well, check out our best meringue recipes for plenty of inspiration on how to make use of them.
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