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Sweet Corn Creme Brulee

The starch in corn acts as a natural thickener for this dessert and adds an extra sweetness. The caramelized sugar crust and fruit garnish make for a lovely presentation.—Maryanne Jensen-Gowan, Pelham, New Hampshire

6 ServingsPrep: 25 min. Bake: 45 min. + chilling

Ingredients

1-1/2 cups frozen corn, thawed
4-1/2 teaspoons butter
3 cups heavy whipping cream
1 cup 2% milk
8 egg yolks
1-1/4 cups plus 2 tablespoons sugar, divided
2 tablespoons vanilla extract
Fresh raspberries and mint leaves

Directions

In a large saucepan, saute corn in butter until tender. Reduce heat.
Add cream and milk; heat until bubbles form around sides of pan.
Cool slightly. Transfer to a blender; cover and process until
smooth. Strain and discard corn pulp. Return to pan.
In a small bowl, whisk egg yolks and 1-1/4 cups sugar. Stir a small
amount of hot cream into egg mixture. Return all to the pan,
stirring constantly. Stir in vanilla.
Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of
boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes
or until centers are just set (mixture will jiggle). Remove ramekins
from water bath; cool for 10 minutes. Cover and refrigerate for at
least 4 hours.
If using a creme brulee torch, sprinkle custards with remaining
sugar. Heat sugar with the torch until caramelized. Serve

2 of 2

Sweet Corn Creme Brulee (continued)

Directions (continued)

immediately.
If broiling the custards, place ramekins on a baking sheet; let stand
at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in.
from the heat for 4-7 minutes or until sugar is caramelized.
Refrigerate for 1-2 hours or until firm.
Garnish servings with raspberries and mint leaves. Yield: 6 servings.

Nutrition Facts: 1 serving (calculated without raspberries) equals 750 calories, 54 g fat (32 g saturated fat), 447 mg cholesterol, 98 mg sodium, 61 g carbohydrate, 1 g fiber, 9 g protein.