baking · vegetarian
Miso custards with soy glazed pecans
Silky baked custards with a savory-sweet miso note, topped with pecans glazed in soy sauce and maple syrup. Mostly chilling time.
- Time
- 155min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg, wheat, soy and tree nuts.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Warm the cream and whisk in the white miso. Whisk the egg yolks with the sugar, then slowly whisk in the warm cream.
-
2
Pour into two ramekins and set them in a hot-water bath.
-
3
Bake at 165°C (325°F) for about 30 minutes, until just set and at least 71°C (160°F). Cool, then chill.
-
4
Toss the pecans with the soy sauce and maple syrup and toast briefly in a dry skillet until glazed. Let them cool.
-
5
Scatter the glazed pecans over the chilled custards.
