From the kitchen
Soy Milk Miso Caramel Pudding
A baked egg custard with a salty-sweet miso caramel layer.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- Caramel: 1/3 cup sugar; 2 tbsp water; 1 tbsp white miso dissolved in 1 tbsp warm water
- Custard: 2 cups plain unsweetened soy milk; 2 tbsp plus 2 tsp sugar; 4 large eggs; 1 tsp vanilla extract
- Hot water, for the baking bath
Method
- Heat oven to 325°F. Set six 4 oz ramekins in a deep roasting pan.
- Cook caramel sugar with 2 tbsp water until amber, swirling gently without stirring. Remove from heat, let bubbling settle briefly and cautiously stir in diluted miso. Divide between ramekins.
- Warm soy milk with custard sugar until dissolved. Whisk eggs and vanilla separately, then gradually whisk in warm milk. Strain.
- Divide custard between ramekins. Pour hot water into the roasting pan halfway up their sides.
- Bake for 30 to 45 minutes until edges set and centers wobble slightly, reaching at least 160°F. Remove ramekins from the bath.
- Cool promptly, cover and refrigerate for at least 4 hours. Serve in ramekins or carefully turn out onto plates.
Cook with confidence
Before you start
What to expect
A baked egg custard with a salty-sweet miso caramel layer.
Before you begin
Measure caramel and custard sugar separately, and keep hot caramel handling deliberate.
The important cue
Bake gently in a water bath until the custard reaches 160°F with a slight wobble.
At the table
Chill fully before attempting to turn out portions.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.