Miso Caramel Flan #recipeoftheday

#recipeoftheday
Miso Caramel Flan

This is my miso flan recipe, its a dessert that is so simple to make but so complex in its flavours. Patience is definitely required but the reward is so worth it my friends.

For Wet caramel
1cup sugar
1/4 cup water

For Flan
3eggs
400g condesed milk
150ml milk
180ml heavy cream
2tsp vanilla extract
2tsp miso paste

Method

Preheat oven to 180c, lightly grease the flan pan/loaf pan with butter.

For the flan/custard, crack three eggs in the bowl along with milk, heavy cream, condensed milk and vanilla extract. Whisk it gently without creating much bubbles.

Now take some of the custard and whisk it separately with miso paste until everything is homogeneous. This prevents clogging the custard. Now add that mix back to the custard and whisk gently. For the silkiest custard pass it through a sieve.

Make the caramel by adding 1/4cup water with 1cup sugar, stir constantly until all the sugar melts on a low flame. Once all the sugar crystals dissolve, crank up the heat to medium, let all the water boil, keep an eye here.

Once it starts to change colour from the edges, lower the flame and let it simmer until its caramelised and desired colour of the caramel is reached. I like mine deep amber colour. This will take 10-12mins.

Its time to assemble, pour the caramel in the greased tin, wait a few mins to set. Now pour in the custard, prepare a hot water bath, by placing a tea towel in the bigger baking tray, place the loaf tin on it. Fill hot water in a way that half of the tin is covered with water. Now bake at 180c for 60mins.

The custard is ready when it has a bit jiggle to it centre, there is no liquid and the toothpick comes out clean. Now let it rest for 2 hours in room temperature. Then chill in fridge for 4 hours or overnight.

When its chilled, to remove safely, submerge it in hot water bath again to loosen the caramel. Then place a plate over the tin and invert gently. Your flan is ready drizzle it with some more caramel and Enjoy.

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