sweet corn creme brûlée

bamboooyah's avatar
bamboooyah

Ingredients

  • 2
    ears corn
  • 1/4
    cup cream
  • 1/4
    teaspoon salt
  • 1
    cup cream
  • 1
    teaspoon vanilla extract
  • 4
    egg yolks
  • 1/4
    cup sugar
  • 1
    tablespoon sugar

Instructions

1
remove the husk and silk from 2 ears corn and cut the kernels from the cob
2
add the corn to a blender with 1/4 cup cream and blend on high for about 30 seconds
3
use a fine mesh sieve (or nut milk bag) and strain into a measuring cup. top off with cream until you reach 1 cup
4
in a saucepan over low heat mix 1 cup cream, 1/4 teaspoon salt, and 1 teaspoon vanilla extract
5
add the corn liquid to the saucepan and mix together. keep on low heat for about minutes stirring occasionally
6
in a large bowl, combine 4 egg yolks and 1/4 cup sugar
7
whisk the egg yolks and sugar until the mixture is light a pale yellow color
8
whisk continuously and slowly pour the warmed cream/corn mixture into the bowl
9
preheat the oven to 325° and place two ramekins a baking dish
10
fill both ramekins (about 1 cup in each). then slowly pour boiling water into the baking dish until it reaches half way up the ramekins.
11
after 30 minutes in the oven, remove the ramekins from the baking dish. The edges of the creme brûlée should be set but the center should be wobbly
12
chill in the fridge for at least 6 hours (or overnight). right before serving, top with 1 tablespoon sugar, use a blow torch to caramelize the sugar, and enjoy!
bamboooyah's avatar
let’s make sweet corn creme brulee