Salted Miso Caramel

Name: Salted Miso Caramel
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: about 1 1/2 cups (375 ml)
Ingredients: 1 cup (210 g) sugar; 1/4 cup (60 ml) water; 1/2 cup (125 ml) 35% cream, warmed; 3 tbsp unsalted butter, diced; 2 tbsp (30 ml) white miso

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Preparation 10 min
Cooking 10 min
Makes about 1 1/2 cups (375 ml)

This caramel is made from a traditional base of sugar, water, cream and butter. In the ingredients list, miso is the key addition, bringing a unique depth and umami flavour to the sauce, transforming a classic upside-down cake into a thing of pure indulgence.

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 1 cup (210 g) sugar
- 1/4 cup (60 ml) water
- 1/2 cup (125 ml) 35% cream, warmed
- 3 tbsp unsalted butter, diced
- 2 tbsp (30 ml) white miso

Preparation

- In a pot, bring the sugar and water to a boil. Cook without stirring until an amber caramel forms. Remove from the heat. Gradually add the warm cream. Watch out for splattering.
- Bring to a boil again just until the mixture is smooth. Add the butter and mix until melted. Remove from the heat.
- Off the heat, whisk in the miso until the caramel is smooth. Transfer to an airtight container and let cool. The salted miso caramel will keep for 1 month in the refrigerator. Delicious served with Apple Upside-Down Cake.

Note from Ricardo

This rich caramel, packed with umami flavour, is absolutely divine on pancakes, waffles, crepes or over ice cream or plain yogurt. A surprising flavour twist to be used without moderation!

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