Smoked Miso Egg Yolk Custard with Black Garlic Caramel

Instructions

1. 1

   In a mixing bowl, whisk together egg yolks and 50g granulated sugar until pale and slightly thickened. (5 minutes)

   ~5 min
2. 2

   In a small saucepan, combine white miso paste, heavy cream, and milk. Heat gently over medium-low heat until just steaming. Do not boil. (8 minutes)

   ~8 min
3. 3

   Gradually temper the egg yolk mixture by slowly whisking in about half of the warm cream mixture. (3 minutes)

   ~3 min
4. 4

   Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a whisk or wooden spoon, until the custard thickens enough to coat the back of a spoon. Do not let it boil. This should reach approximately 175°F (79°C). (10 minutes)

   ~10 min
5. 5

   Remove from heat and stir in smoked paprika. Strain the custard through a fine-mesh sieve into a clean bowl. (2 minutes)

   ~2 min
6. 6

   Prepare your smoker: place cherry wood chips in the smoking gun and ignite. Once smoking, direct the smoke into the bowl of custard, cover tightly with plastic wrap, and let it infuse for at least 60 minutes. (60 minutes)

   ~60 min
7. 7

   While the custard infuses, make the black garlic caramel. In a clean saucepan, combine 100g granulated sugar and 30ml water. Heat over medium heat without stirring until it turns a deep amber color. (10 minutes)

   ~10 min
8. 8

   Carefully whisk in the butter, then the finely minced black garlic cloves and a pinch of sea salt. Stir until smooth. Be cautious as the mixture will bubble vigorously. (3 minutes)

   ~3 min
9. 9

   Pour the black garlic caramel into a heatproof container to cool. (0 minutes)

10. 10

    Preheat oven to 300°F (150°C). Pour the smoked miso custard into four ramekins. Place the ramekins in a baking dish and fill the baking dish with hot water until it comes halfway up the sides of the ramekins (water bath). (15 minutes)

    ~15 min
11. 11

    Bake for 30-35 minutes, or until the custards are set but still slightly wobbly in the center. (35 minutes)

    ~35 min
12. 12

    Remove ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 1 hour before serving. (60 minutes)

    ~60 min
13. 13

    To serve, spoon a small amount of black garlic caramel over each chilled custard. (1 minute)

    ~1 min