Miso Egg Custard Recipes

EGG CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
• Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

MISO-EGG CONGEE

Steps:

• If miso was in fridge, take it out first to let it soften.
• It will be easier for you to scoop later.
• Wash rice.
• If you wish, soak the rice, but I did not do so.
• In a pan, put the rice and water to a boil.
• Water should be put in as desired.
• Let the rice boil for about 17 minutes.
• Stir constantly during this period.
• While the rice is cooking on the stove, beat egg and add it in at 20 minutes.
• let the rice boil a bit while you add it in gradually, so that it does not stick to the pan.
• Finally add miso, but do not let it boil.
• And you now have your nutritiously balanced meal.

OLD TIME EGG CUSTARD

Steps:

• Whisk eggs and sugar together in a large pot. Gradually add milk, whisking constantly. Stir in vanilla.
• Heat milk mixture over low heat, stirring constantly. Cook, stirring occasionally, until mixture thickens and coats the back of a wooden spoon, about 30 minutes. Pour into a serving dish and allow to cool.

MISO-SRIRACHA DEVILED EGGS

Steps:

• In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
• Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir soy sauce, miso paste, and sriracha into yolk mixture. Press through sieve again.
• Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with black sesame seeds. Serve immediately, or chill up to 2 hours.

MISO & SESAME EGGS

Steps:

• Hard-boil the eggs for 10 mins then cool under running water. When cool enough to handle, carefully remove the shells.
• Halve the egg and scoop out their yolks into a small bowl. Add the miso and mash together, adding a dash of water to give a creamy consistency. Spoon back into the eggs and scatter with the seeds, then sprinkle over the paprika. Eat straight away or keep in the fridge for up to 2 days.

EGG CUSTARD

Steps:

• Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
• Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.