Chocolate Puddings with Miso Caramel

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(1)

Miso-enriched caramel intensifies the deep, chocolaty flavor of these silky puddings from pastry chef Clarice Lam. A touch of cornstarch in the custard base helps thicken the puddings and keeps them from curdling or breaking. Be sure to bring the leftover caramel to the table; its savory, bitter, and sweet flavor will have guests reaching for more.

Chocolate Puddings with Miso Caramel
Photo: Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Active Time:
40 mins
Total Time:
4 hrs
Servings:
6

Ingredients

  • 2 large eggs

  • 1 large egg yolk

  • 2 tablespoons unsweetened cocoa

  • 2 tablespoons cornstarch

  • ¼ teaspoon kosher salt

  • 2 ½ cups whole milk

  • 1 ½ cups granulated sugar, divided

  • 1 cup semisweet chocolate chunks

  • ½ cups unsalted butter (4 ounces), cubed and softened, divided

  • ¾ cup heavy cream, warmed

  • cup light corn syrup

  • 2 tablespoons water

  • 2 tablespoons red miso

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon vanilla extract

  • Whipped cream, for serving

Directions

  1. Whisk together eggs, egg yolk, cocoa, cornstarch, and salt in a heatproof bowl until smooth; set aside. Cook milk and3/4 cup sugar in a medium saucepan over medium, whisking occasionally, until milk is steaming and sugar is dissolved, 5 to 7 minutes. Remove from heat. Gradually drizzle hot milk mixture into egg mixture, whisking constantly, until well combined. Return mixture to saucepan; cook over medium-high, whisking constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat; whisk in chocolate and 2 tablespoons butter until smooth. Divide pudding among 6 (8-ounce) glasses; cover each with plastic wrap. Refrigerate until cold, 3 hours or up to overnight.

  2. Cook cream in a small saucepan over medium-low, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat, and set aside. Cook corn syrup, 2 tablespoons water, and remaining 3/4 cup sugar in a medium saucepan over medium-high, without stirring, until mixture is boiling and deep amber in color, 10 to 12 minutes. Remove from heat; gradually whisk in warm cream and remaining 6 tablespoons butter until smooth. Add miso, lemon juice, and vanilla; whisk until smooth. Set aside; let cool until warm but not hot, 15 to 20 minutes.

  3. Pour 2 tablespoons caramel over each chilled pudding. Top each pudding with a dollop of whipped cream. Serve with remaining caramel.

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