For the puree, I used the same pumpkin/squash combination as the pumpkin biscuits. Pumpkin, honey nut and butternut squash yield a complex nutty and malted flavor that caramelizes nicely in the oven!
This Miso Caramel is great for fish, chicken and other meat dishes. I like to use it in marinades as well as dessert toppings!
Miso Salted Caramel
¾ cup granulated sugar
¼ cup water
½ cup heavy cream
1 tbsp white miso
Flan custard mixture
1 – 8 oz cream cheese, well softened
2 Tbsp granulated sugar
4 large eggs
1 – 14 oz can sweetened condensed milk
1 – 12 oz can evaporated milk
½ cup pumpkin puree (I used a mix of Pumpkin, Honeynut and Butternut. Roast with maple syrup and salt. Blend with preferred spices)
2 tsp vanilla extract
Bring plenty of water to a boil in a pot or kettle to use as a water bath. Preheat the oven to 350 degrees.
For the caramel topping: Have an ungreased 9-inch by 2-inch cake pan ready or a 2-quart round baking dish or souffle ramekin .
In a medium saucepan whisk together 3/4 cup granulated sugar and 1/4 cup water. Set over medium heat, cook stirring constantly until sugar has dissolved and mixture begins to boil.
Once boiling, stop stirring and let cook until it’s nearing just an amber color. Remove from heat, then add heavy cream (it will steam and sputter slightly so stand back!). Whisk to blend and add 1 tbsp miso paste.
Immediately pour caramelized sugar into a cake pan or 2-quart baking dish and carefully tilt in a circular motion to coat the entire surface of the bottom of the pan (careful pan will be hot!). Set aside.
For the flan custard mixture: in a large mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth.
Mix in eggs one at a time, mixing until just combined after each addition. Then mix in sweetened condensed milk, evaporated milk, pumpkin puree and vanilla extract.
Pour milk mixture over caramel layer in cake pan. Set the pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water around the cake pan to reach about halfway up the sides of the cake pan.
Bake until nearly set (it should still wiggle just slightly when jiggled), about 50 – 60 minutes.
Carefully remove from the water bath (roasting pan with water) and set on a wire rack to cool for 1 hour. Transfer to the fridge and let chill for 4 hours.
Run a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let it fall onto the plate.