Miso Apple Custard Recipe
japanese silky pudding, apple compote, candied togarashi pepitas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard and Toppings
Method
Preparation Steps
- 1
Prepare the Custard
In a saucepan, combine almond milk, miso paste, agar-agar, and sugar. Heat over medium heat, whisking continuously until the mixture begins to simmer and agar-agar is dissolved. Remove from heat and let it cool slightly.
- 2
Set the Custard
Pour the custard mixture into serving dishes or cups. Refrigerate for at least 2 hours or until set.
- 3
Make the Apple Compote
In a separate saucepan, combine diced apples, lemon juice, and water. Cook over medium heat, stirring occasionally until the apples are soft and slightly thickened, about 10-15 minutes. Remove from heat and let cool.
- 4
Prepare Candied Togarashi Pepitas
In a small skillet, add pumpkin seeds, sugar, and togarashi seasoning. Cook over medium heat, stirring frequently until the sugar melts and coats the seeds, about 5-7 minutes. Spread onto a parchment-lined baking sheet to cool.
- 5
Assemble the Dish
Once the custard is set, top each serving with a generous spoonful of apple compote and sprinkle with candied togarashi pepitas before serving.
