[X]

Home > Recipes > Sweet Corn Creme Brulee

Sweet Corn Creme Brulee Recipe

Sweet Corn Creme Brulee Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

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

This recipe is:

Contest Winning

[X]

Rate Sweet Corn Creme Brulee Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sweet Corn Creme Brulee Recipe

Prep: 25 min. Bake: 45 min. + chilling

Yield: 6 Servings

25 45 70

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 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.

Nutritional 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.

Originally published as Sweet Corn Creme Brulee in Country Woman August/September 2011, p35

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Sweet Corn Creme Brulee

Sweet Corn Creme Brulee

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Sep. 14, 2011 by janet s

Nobody said YOU had to make it. It's DESSERT! Of course it's calorie laden. But it's delicious. Let those of us who choose to eat it alone!

Reviewed on Sep. 12, 2011 by 1msemma2

00000 stars

This recipe is a killer of human beings! 750 calories, 447mg cholesterol! You should be ashamed of adding to the obesity, diabetes, and heart problems of the eating public!