Recipes and photography by Shirley Garner and Mathieu Zouhairi

Serves 2

Cook over low heat
Bake at 325°F

Instructions:

Make the miso custard

1. Separate the eggs, and reserve the whites for the meringue. In a mixing bowl, beat the egg yolks with the sugar and the white miso.

2. Heat the milk in a saucepan until simmering. Pour immediately over the egg yolk mixture, and mix well to combine.

3. Transfer the mixture to the same saucepan, and cook over low heat, mixing all the while, until a thick cream forms.

Make the meringue

4. Beat the reserved egg whites with a pinch of salt, and add the sugar a third at a time.

5. Grease with the oil a heat-safe bowl about 5 inches in diameter, and transfer the beaten egg whites into it. Bake in a bain marie for 10 minutes at 325°F. Unmold into a shallow bowl or soup plate and set aside.

Make the miso caramel

6. In a saucepan, heat the sugars with 2 tablespoons + 1 teaspoon water over high heat, until they take on a lovely caramel color.

7. Remove from the heat, then add the cream, miso, and the butter. Mix to combine.

8. Unmold the meringue on a serving dish. Pour the custard and then the caramel over the meringue, and serve.