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“This is a recipe found on the Ricardo Larrivee site. The spoons are a Japanese 5" Miso Spoon. I found difficulty getting these, till I got the name right. I found a supply at Walmart. I still need to get my last 9 spoons. I want 12. I thought this would be a great recipe for entertaining.”
READY IN:
1hr 30mins
SERVES:
20
YIELD:
20 Spoonfuls
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. In a saucepan, slowly heat the cream and add the vanilla to the warmed cream.
  3. In a bowl, beat the egg yolks and the sugar.
  4. Whisk in the hot cream.
  5. Pour into three 150ml (2/3 cup) ramekins.
  6. Place the ramekins in a baking dish and add enough hot water to reach 3/4 of the way up the sides of the ramekins.
  7. Bake for about 30 minutes.
  8. The water should barely simmer, never boil.
  9. Cool to room temperature, then refrigerate until thoroughly chilled.
  10. Just before serving, scoop a small amount of the custard into attractive (miso) soup spoons.
  11. Sprinkle with sugar and caramelize quickly using a blowtorch.
  12. Serve immediately with coffee.

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