On my continued journey to incorporate miso paste into my dessert repertoire, I have decided to try a new recipe: miso crème brûlée. Though crème brûlée is fabulous as is, exotic crème brûlée flavors are quite the rage. However, don't be intimidated by the need for a blowtorch — I have you covered with a couple of alternatives (however, after tasting how great this dessert is, I may invest in a culinary blow torch). 

After making and sharing the dish with a couple of friends, we all agreed that though the flavor of miso is difficult to discern towards the top of the dessert because of the sugar topping. The saltiness of the miso paste is much more evident towards the bottom of the dessert. The flavor combination was the perfect balance between sweet and salty — and hey, who doesn't love cracking that top layer of sugar?

Recipe modified from Billy Law.

Miso Crème Brûlée

  • Prep Time:20 mins
  • Cook Time:45 mins
  • Total Time:1 hr 5 mins
  • Servings:4
  • Easy

    Ingredients

  • 5 large egg yolks
  • 1/4 cup sugar and extra for topping
  • 2 teaspoons vanilla extract
  • 2 teaspoons white miso paste
  • 1 3/4 cup heavy cream
  • 1/2 cup milk
Bianca Hsieh
Bianca Hsieh
  • Step 1

    Preheat the oven to 325˚F.

    Bianca Hsieh
    Bianca Hsieh
  • Step 2

    Combine the egg yolks, sugar, and vanilla extract in a mixing bowl.

    Bianca Hsieh
    Bianca Hsieh
  • Step 3

    In a medium saucepan, heat the heavy cream, milk, and miso paste over high heat until the ingredients come to a boil. Remove from the heat. Slowly whisk the egg mixture until well combined.

    Bianca Hsieh
    Bianca Hsieh
  • Step 4

    Strain the liquid into four ramekins. Tap the ramekins on the countertop to release all air bubbles and scoop off any remaining froth with a spoon.

    Bianca Hsieh
    Bianca Hsieh
  • Step 5

    Place the ramekins into a baking try and fill the tray halfway with hot water. Bake for 40-45 minutes, or until the edges are set and the center is still trembling.

    Bianca Hsieh
    Bianca Hsieh
  • Step 6

    Allow crème brûlée to cool and place in refrigerator for at least two hours.

    Bianca Hsieh
    Bianca Hsieh
  • Step 7

    Sprinkle a tablespoon of sugar over the top of each crème brûlée and caramelize with a blowtorch.
    #SpoonTip: If you don't have access to a culinary blowtorch, place the crème brûlée with sugar coating into the oven and broil for a few minutes.

    Bianca Hsieh
    Bianca Hsieh
  • Step 8

    Let it cool and enjoy!

    Bianca Hsieh
    Bianca Hsieh