Sweet Corn Creme Brulee Recipe

4.5 3 3
Sweet Corn Creme Brulee Recipe
Sweet Corn Creme Brulee Recipe photo by Taste of Home
Publisher Photo

Sweet Corn Creme Brulee Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 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 large 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.
Originally published as Sweet Corn Creme Brulee in Country Woman August/September 2011, p35

Nutritional Facts

1 serving (calculated without raspberries): 750 calories, 54g fat (32g saturated fat), 447mg cholesterol, 98mg sodium, 61g carbohydrate (49g sugars, 1g fiber), 9g protein.

  • 1-1/2 cups frozen corn, thawed
  • 4-1/2 teaspoons butter
  • 3 cups heavy whipping cream
  • 1 cup 2% milk
  • 8 large egg yolks
  • 1-1/4 cups plus 2 tablespoons sugar, divided
  • 2 tablespoons vanilla extract
  • Fresh raspberries and mint leaves
  1. 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.
  2. 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.
  3. 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.
  4. If using a creme brulee torch, sprinkle custards with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
  5. 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.
  6. Garnish servings with raspberries and mint leaves. Yield: 6 servings.
Originally published as Sweet Corn Creme Brulee in Country Woman August/September 2011, p35

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Reviews forSweet Corn Creme Brulee

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KurtEHoenig User ID: 8138344 213933
Reviewed Dec. 3, 2014

"Made this the night before Thanksgiving. Finished it off the next day. Splendid! It was a hit!!!"

MY REVIEW
janet s User ID: 1475006 124977
Reviewed Sep. 14, 2011

"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!"

MY REVIEW
1msemma2 User ID: 3996260 124976
Reviewed Sep. 12, 2011

"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!"

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