Chocolate Puddings with Miso Caramel

Step 2:

  • Cook the cream in a small saucepan over medium-low heat, stirring occasionally, until it’s steaming.
  • Remove the cream from the heat, and set it aside.
  • Cook the corn syrup, 2 tablespoons of water, and the remaining 3/4 cup of sugar in a medium saucepan over medium-high heat, without stirring, until the mixture is boiling and deep amber in color.
  • Remove the mixture from the heat; gradually whisk in the warm cream and the remaining 6 tablespoons of butter until it’s smooth.
  • Add the miso, lemon juice, and vanilla; whisk until it’s smooth.
  • Set the mixture aside; let it cool until it’s warm but not hot, 15 to 20 minutes.

Step 3:

Top each chilled pudding with a spoonful of rich and creamy caramel. Serve with a dollop of whipped cream on top for a delightful finishing touch.