• Soy-Creme-Brulee

  • Soy Crème Brulée

    Ingredients

    For the crème brulée

    4

    • Ingredients
      Amount
    • Cream
      1 ½ cup
    • Kikkoman Soy Sauce
      ½ cup
    • Cilantro sprigs
      As needed
    • Sugar
      ½ cup
    • Egg yolks
      4 each
    • Vanilla bean
      1 each

    For the soy-poached egg

    • Ingredients
      Amount
    • Whole eggs
      4 each
    • Kikkoman Soy Sauce
      1 cup
    • Sugar
      ½ cup
    • Ginger, peeled and sliced
      1 oz.

    For the Mirin-soaked berries

    • Ingredients
      Amount
    • Berries, cleaned
      2 cups
    • Kikkoman Kotteri Mirin
      1 cup

    Method

    For the crème brulée

    1. Heat heavy cream, soy sauce and ¼ cup sugar over high heat until little bubbles form around the edges. Remove from heat.
    2. Whisk egg yolks and vanilla in a bowl, then add a tiny bit of warm cream mixture while whisking.
    3. Continue adding cream mixture bit by bit until gone. You don't want to add the hot cream mixture all at once because it'll cook the yolks.
    4. Pour into four crème brulée ramekins.
    5. Place ramekins in a baking dish with edges taller than the ramekins.
    6. Carefully pour enough water into the baking dish to halfway cover the sides of the ramekins. Be sure not to get water in the ramekins.
    7. Bake for 40 minutes.
    8. Carefully remove from oven and let cool.
    9. Remove ramekins from baking dish, cover with clear wrap, and refrigerate for at least 3-4 hours.

    For the soy-poached egg

    1. Combine soy sauce, sugar, and ginger in a small sauce pot. Bring to a simmer and steep the ginger for 15 minutes. Strain and chill.
    2. Place eggs in a large pot of water at 158 degrees Fahrenheit (70 degrees Celsius). Cook at that temperature for 90 minutes. Chill. 
    3. Separate egg whites from egg yolk. Place egg yolk in soy ginger bath. Cover and chill overnight.

    For the Mirin-soaked berries

    1. Bring the Mirin to a quick boil in a sauce pot. Turn off heat and place over an ice bath.
    2. While the Mirin is cooling, combine berries and gently stir being careful not to bruise the berries. Chill.

    To serve

    1. Scoop a bit of the crème brulée onto a plate. Smear it across the plate. Place one egg yolk in the middle of the crème and dust with a liberal amount of sugar. Brulée. On the other side of the smear, add some berries with sauce. Finish with a light drizzling of soy sauce.