Name: Sweet Corn Creme Brulee
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Corn Creme Brulee

1. 1-1/2 cups frozen corn, thawed -

2. 4-1/2 teaspoons butter -

3. 3 cups heavy whipping cream -

4. 1 cup 2% milk -

5. 8 large egg yolks -

6. 1-1/4 cups plus 2 tablespoons sugar, divided -

7. 2 tablespoons vanilla extract -

8. Fresh raspberries and mint leaves -

How to cook deliciously - Sweet Corn Creme Brulee

1. Stage

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. Stage

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. Stage

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. Stage

If using a creme brulee torch, sprinkle custards with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.

5. Stage

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. Stage

Garnish servings with raspberries and mint leaves.