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.
