This Miso Caramel is the perfect match for your ice cream, pancakes, waffles, or cakes. The use of yogurt instead of cream adds acidity and reduces the fatness of the recipe, making it more balanced. This recipe came up at Garni when creating a vanilla doughnut with choux pastry, with the intention of being something to break up the monotony of vanilla. Nothing beats the acidity of yogurt and the miso salt for that! It can be kept in an airtight jar in the refrigerator for up to 7 days.
Add 300g of plain yogurt and 150g of brown sugar to a bowl
Add 20g of miso and whisk until combined
Add 250g of sugar and 70ml of water to a pan over medium heat. Gently stir it
Cook the mixture, without stirring, until the sugar is caramelized and golden brown. Tilt the pan during the process to help evenly caramelize it
Turn the heat down to low and carefully add the yogurt mixture. Mix until homogeneous
Turn off the heat and add 100g of cubed cold butter. Add the butter in batches, mixing in between to help melt
Whisk until the butter is fully incorporated. The miso caramel is ready
Let it cool down and enjoy!
Yield 2½ cups
Cubed Cold Butter100g