Miso Butterscotch

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Heavy Cream 160


  1. In a medium-sized saucepan, boil the heavy cream, dark brown sugar, butter and vanilla extract until the sugar is dissolved well.
  2. With an immersion blender or whisk, blend in the white saikyo miso until smooth. Strain with a fine sieve into a medium-sized bowl. Set aside.