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 Crme Brle
Ingredients
Instructions
Preheat the oven to 325˚F.
Combine the egg yolks, sugar, and vanilla extract in a mixing bowl.
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.
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.
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.
Allow crème brûlée to cool and place in refrigerator for at least two hours.
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.
Let it cool and enjoy!