Sweet Corn Creme Brulee Recipes

CORN CREME BRULEE

Steps:

• Remove the husk from the ears of corn and cut the kernels off. In a nonstick saute pan melt the butter and saute the corn kernels until they cook and have a few brown specks on them.
• In a medium saucepan, heat the cream, milk, and half the Sauteed corn kernels over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. Puree the mixture with a hand blender until smooth.
• Preheat oven to 300 degrees F.
• In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher. Sprinkle the remaining corn kernels into 8 (6 to 8 ounce) ovenproof ramekins. Pour the cream/corn mixture into the bowls and arrange in a hot water bath. Bake at 300 degrees F, in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each bowl with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.)
• Preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much sugar as will fit onto the top of one of the custards. Pour off the excess sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the bowls on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Or brown them with a blowtorch. Let cool 1 minute before serving.

CORN CREME BRULEE

Steps:

• Heat the oven to 300 degrees F. Saute the corn in the butter in a skillet over medium-high heat, until lightly browned. Set aside to cool. Heat the cream, half-and-half, and vanilla bean in a saucepan over medium heat just until it comes to a boil. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks with 1/2 cup granulated sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the custard mixture into a pitcher to smooth it and to remove the vanilla bean. Divide the corn among ramekins or soup plates then top them off with custard. Arrange them in a hot water bath; the water may be very shallow, but that's fine. Bake in the center of the oven until set, 30 to 35 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover each custard with plastic wrap, making sure the plastic does not touch the surface. Refrigerate at least 2 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Sprinkle the surface of the custard with an even layer of coarse sugar and place the dishes on a baking sheet. Broil or torch the surface until the sugar is melted and well browned, about 1 minute. Let cool slightly and serve immediately.