Corn Creme Brûlée
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5.0
3 reviews
Excellent
Corn Creme Brûlée
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This Sweet Corn Creme Brûlée begins with cream steeped in summer fresh corn. After it steeps, it's made into a rich custard. After it sets in the fridge, add sugar on top and torch it to create a crackly crust.
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Ingredients
- 1 pint heavy cream
- 1 corn on the cob kernels cut off and cob chopped up
- Pinch kosher salt
- 1/4 cup white granulated sugar plus 1 tablespoon, divided
- 1/4 vanilla bean scraped
- 3 large egg yolks
Instructions
- In a small bowl, mix together 2 tablespoons of sugar with the vanilla bean caviar until it's evenly dispersed throughout the sugar. In a saucepan, combine the heavy cream, chopped up cobs, corn kernels, salt, and vanilla sugar. Bring to cream to a light boil; immediately turn off the heat, cover and allow to steep for 30 minutes. Run the cream through a sieve, pressing the kernels with the back of a wooden spoon so they can release any liquids.
- Preheat the oven to 300 degrees F. In a separate bowl, whisk together the remaining sugar (3 tablespoons) and egg yolks. Temper the mixture by ladling about 1/4 cup of the warm cream mixture into the egg yolks, whisking the entire time. Add the remaining warm cream mixture and whisk until completely combined. Run the mixture through a fine-mesh sieve to catch any eggy bits that might've cooked up. Divide the custard between ramekins (you should be able to fill about 5 to 6).
- Place the ramekins in a large baking dish. Transfer to the baking dish to the rack of the oven and then, using a kettle, pour enough water into the baking pan so it reaches about half way up the sides of the ramekins. Bake for 20 to 25 minutes, until firm but still jiggly. Carefully remove the warm ramekins and allow to cool slightly on the kitchen counter before transfer them to the fridge to chill for 2 to 3 hours.
- Sprinkle about 1 1/2 teaspoons of sugar over each custard. Using a torch, that's about 1 to 2 inches above the surface of the custard, consistently move the flame until the sugar bubbles, turns a light golden brown and creates a smooth surface. Serve promptly.
Notes
- If you don't have a vanilla bean, you can add a teaspoon of vanilla extract.
Nutrition Information
Show Details
Calories
314kcal
(16%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.002g
Cholesterol
89mg
(30%)
Sodium
24mg
(1%)
Potassium
116mg
(3%)
Fiber
0.3g
(1%)
Sugar
12g
(24%)
Vitamin A
1187IU
(24%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 89mg | 30% |
| Sodium | 24mg | 1% |
| Potassium | 116mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 1187IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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