sweet corn creme brulee

Updated at: Thu, 17 Aug 2023 09:03:06 GMT

Step 1

remove the husk and silk from the ears of corn and cut the kernels from the cob

Step 2

add the corn to a blender with 1/4 cup cream and blend on high for 30 seconds

Step 3

use a fine mesh strainer (or nut milk bag) and strain into a measuring cup. top off with cream until you reach 1 cup (ex: after straining I was left with about 3/4 cup corn liquid, added 1/4 cup cream to reach 1 full cup)

Step 4

in a saucepan over low heat, mix 1 cup of cream with the salt and vanilla extract

Step 5

add the corn liquid to the saucepan and mix together. keep on low heat for about 2 minutes stirring occasionally

Step 6

in a large bowl, combine the egg yolks and sugar. whisk together until the mixture is light/airy and a pale yellow color

Step 7

whisk continuously and slowly pour the warmed cream/corn mixture into the bowl

Step 8

preheat the oven to 325 and place two ramekins in a baking dish

Step 9

fill the ramekins (about 1 cup in each), then slowly pour boiling water into the baking dish until it reaches half way up the ramekins. make sure to not get any water into the ramekins.

Step 10

after 30-35 minutes in the oven, remove the ramekins from the baking dish. the edges of the creme brûlée should be set while the center should be wobbly

Step 11

chill in the fridge for at least 6 hours (or overnight)

Step 12

right before serving, top with a sprinkle of sugar, use a culinary torch (or oven broiler) to caramelize the sugar, and enjoy!

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