Olive Magazine
Easy Crème Brûlée Recipe with White Miso Paste

Miso crème brûlée

Published: August 16, 2019 at 3:20 pm
loading...
  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal449
fat27.7g
saturates14.5g
carbs44.8g
sugars43.1g
protein5.3g
salt0.7g
Advertisement

Try this miso flavour twist on crème brûlée, then check out our classic crème brûléewhite chocolate crème brûlée and passion fruit crème brûlée, plus discover more French dessert recipes

Ingredients

  • 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

Method

  • 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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content