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
- 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.
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.
© 2015 RDA Enthusiast Brands, LLC