Miso & Finger Lime Brûlée

Cook Time 1 hour + overnight setting

Servings 4


600ml thickened cream

10g freeze-dried finger lime powder

40g white (shiro) miso

10 egg yolks

120g caster sugar

Caster sugar, for caramelising


Combine the cream, finger lime powder & miso in a medium sized saucepan and slowly infuse on a low heat for 30 minutes.

Combine egg yolks and sugar in a mixing bowl and immediately whisk until pale.

Slowly strain the cream into the bowl containing the egg yolks & sugar, constantly whisking to combine.

Pour the mixture into a clean bowl and heat over a large pot of just simmering water, stirring occasionally, until just curdled and split, this will take around 15 minutes.

Pour the mixture into a blender (or a container & use a stick blender) whilst still hot and blitz well, scraping down the sides until it is smooth and shiny

Pour into brûlée moulds. Tap firmly on the bench to release air bubbles and smooth the surface.

Refrigerate uncovered overnight to set and get a dry crust on top.

To serve

Evenly sprinkle sugar across the top of the set custard until it is just covered. Scrape around the sides of the brûlée mould with your thumb and finger to clean away any excess sugar. Use a blowtorch to gently go back and forth across the sugar until it is all melted and slightly more than golden brown but not burnt.


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