Sweet Corn Creme Brûlée [GF, V]

This sweet corn crème brûlée is a twist on a favorite dessert that adds a savory flavor to round out your meal.

The last time then I made creme brulee was with eggnog inspired flavors, and I told this great story about my husband and his brothers and how much they love eggnog… This recipe is not nearly as inspiring. However, as with most recipes, it comes with its own story. This past summer, Justin and I were in New York City for a couple of days. I had scoped out this place called The Doughnut Project. Justin loves donuts (and you can tell by my About Hillary page, where we are eating a doughnut in Chicago from The Doughnut Vault). So I like to try and scope out good doughnut places that we can visit whenever we go on vacation. The Doughnut Project has tons of inventive flavors, and there’s a little something for everyone. One of the ones that we ate was a corn custard-filled doughnut with a brûléed topping. I wish that I could say that I was skeptical, but I am a sucker for any custard filled donuts, generally speaking. So I knew this was probably going to be something special right off the bat. The flavor was not overwhelmingly corn-y but it did have that nice sweet corny flavor that made you feel like you just got a whiff of roasted corn. And then of course, the brûlée on top gave it a nice crunch.

So when I was brainstorming, I wrote down that corn custard as an inspiration idea. And eventually came back to it and knew that it was being called into becoming a crème brûlée. If you would like you can reserve 1/3 of the corn and not blend it up and add it in at the end to give it a little bit more thickness. But I am generally a smooth texture kind of girl. The corn still left the corny texture even with the blending, so the amount of blending is up to you.

Local Spotlight: Use good eggs and dairy! They will make all the difference.

xxHillary

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Sweet Corn Creme Brûlée

This sweet corn crème brûlée is a twist on a favorite dessert that adds a savory flavor to round out your meal.

Course Dessert

Keyword corn, creme brulee, custard

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 ramekins

Ingredients

• 1 T. butter
• 1 ear of sweet corn about 1 C.
• 1/4 C. milk
• 1 3/4 C. heavy cream
• 6 egg yolks
• 1/3 C. white granulated sugar
• 12 t. white or raw sugar

Instructions

1. Preheat oven to 325 degrees Fahrenheit.

2. Saute corn in butter on medium heat in a skillet.

3. Optional Step: When cooked, remove 1/2 of the corn and set aside. You can stir this back in after the custard is created.

4. Reduce heat to low, and add cream and milk to the remaining corn mixture.
5. Heat for 5-7 minutes, or until cream is warm. Turn off heat and let sit on the stove while you prepare the custard.
6. Whisk egg yolks and sugar together until sugar is well-incorporated, about five minutes.
7. Using a measuring spoon, dip some of the cooling cream and pour into the egg mixture, and whisk to temper. Repeat two or three times and then pour all the cream into the egg mixture.
8. Using an immersion blender on low, combine until mixture is smooth.
9. Evenly pour custard into ramekins.
10. Bake ramekins in a dish with water filled up halfway up the ramekin for 40-45 minutes, or until centers are jiggly.
11. Remove from water and let cool.
12. Refrigerate until serving.
13. At serving, sprinkle 2 t. sugar on the top of each ramekin and blowtorch the top to create the brûlée topping.
14. #enJOY!