Easy Crème Brûlée Recipe with White Miso Paste

Miso crème brûlée

  • serves 4
  • Easy

Recreate modern pub food in the comfort of your own home with this easy dessert recipe from Islington’s Four Legs



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


  • 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


Nutritional Information

  • Kcals 449
  • Fat 27.7g
  • Saturates 14.5g
  • Carbs 44.8g
  • Sugars 43.1g
  • Protein 5.3g
  • Salt 0.7g