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.


  • 150ml double cream
  • 1 vanilla pod, halved and seeds scraped
  • 2 tbsp white miso paste
  • 5 egg yolks, see cook’s notes below
  • 170g caster sugar


  • 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.

  • 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.

  • 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.

  • 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.

Lemon Meringue Pie Recipe


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