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Miso Caramel

By • August 30, 2012 • 0 Comments

Miso Caramel by theminx

WHO: theminx is a food blogger based in Baltimore.
WHAT: An umami-rich caramel sauce enriched with a dollop of miso.
HOW: A quick simmer of sugar and water followed by a generous splash of cream gives you caramel -- whisk in the miso and you're done.
WHY WE LOVE IT: The genius of this recipe is its versatility -- yes, you can spoon it over ice cream (or eat it from a spoon), but why not use it to glaze roasted pork or fish?

Miso Caramel

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Easy as 1, 2, 3: just heavy cream, white miso paste, and sugar.

Miso Caramel

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Pick a large, heavy saucepan to prevent burning or splattering while the caramel simmers.

Miso Caramel

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In goes the water -- you're already nearly done.

Miso Caramel

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Bring the sugar and water to a boil, no stirring required. Do keep an eye on it, though: an unwatched caramel will scorch!

Miso Caramel

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When you reach a "deep golden brown," it's time to pull the caramel off the heat.

Miso Caramel

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While stirring, quickly pour the heavy cream into the hot caramel.

Miso Caramel

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Whoosh! Don't worry -- keep whisking and it will all straighten out.

Miso Caramel

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With the caramel sauce smoothed out, it's time to add the miso paste. Whisk vigorously to dissolve it.

Miso Caramel

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Add instant umami to your desserts -- or just eat it from a spoon.

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