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Sweet Corn Creme Brulee Recipe

Sweet Corn Creme Brulee 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
TOTAL TIME: Prep: 25 min. Bake: 45 min. + chilling YIELD:6 servings

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

  • 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.

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.