Equipment
Ingredients
Miso Custard Base
- 2 large eggs, room temperature
- 120 ml heavy cream, liquid
- 20 g white miso paste, smooth
- 30 ml maple syrup
- 1 vanilla bean, seeds scraped
Crumpets
- 4 crumpets, stale
Caramelization & Cooking
- 40 g unsalted butter
- 30 g granulated sugar
Toppings
- 100 ml heavy cream, whipped to soft peaks
- 20 ml maple syrup, warmed
Nutrition (per serving)
Method
In a mixing bowl, vigorously whisk the miso paste with a small amount of the cream first to eliminate lumps. Add the remaining cream, eggs, maple syrup, and scraped vanilla seeds. Whisk until fully homogenized.
Submerge the stale crumpets in the custard. Allow them to soak for 6-8 minutes, flipping halfway through. The crumpets should feel heavy and saturated but must maintain their structural integrity.
Preheat a heavy skillet over medium-low heat. Add half the butter and allow it to foam but not brown.
Lift crumpets from the bowl, allowing excess custard to drip off. Place in the skillet, flat side down first. Cook for 4-5 minutes until the custard is set and the bottom is golden brown. Internal temperature needs to reach 74°C/165°F.
Flip the crumpets. Add the remaining butter to the pan. Sprinkle the top (already cooked side) of each crumpet evenly with granulated sugar while the second side cooks.
Flip the crumpets one last time so the sugared side hits the hot pan. Cook for 45-60 seconds to caramelize the sugar into a hard shell. Watch closely to prevent burning.
Transfer immediately to a plate, caramelized side up. Top with a dollop of whipped cream and a drizzle of warm maple syrup. Serve immediately.
Chef's Notes
- The porous 'honeycomb' structure of a crumpet is superior to bread for French toast because it holds pockets of custard rather than just absorbing it into the fiber, creating a pudding-like interior.
- Stale crumpets are non-negotiable. Fresh crumpets will turn to mush when soaked. If yours are fresh, toast them lightly and let them cool completely to dry out before soaking.
- Miso adds a crucial salinity and umami depth that cuts through the richness of the cream and the sweetness of the maple syrup, preventing the dish from becoming cloying.
- When caramelizing the sugar face-down, listen for the sizzle to stop; silence usually indicates the moisture is gone and burning is imminent.
- Using a vanilla bean rather than extract provides better floral notes that pair uniquely with the fermentation notes of the miso.
Storage
Refrigerator: 1 day — Best eaten immediately. Reheated crumpets will lose the textural contrast of the caramelized shell.
Reheating: Reheat in a dry pan over medium heat to recrisp, though texture will degrade.
