Corn Creme Brulee

Name: Corn Creme Brulee
Prep time: 1 h 7 min
Cook time: 1 h 7 min
Total time: 1 h 7 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 1 Tbsp butter; 2 ears sweet corn; 8 egg yolks; 237 milliliters granulated sugar; 710 milliliters heavy cream; 118 milliliters coarse sugar or raw sugar; 237 milliliters whole milk

The recipe Corn Creme Brulee is ready in roughly 1 hour and 7 minutes and is definitely a spectacular gluten free and vegetarian option for lovers of Mediterranean food. This recipe makes 8 servings with 562 calories, 6g of protein, and 41g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of milk, granulated sugar, egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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.

Ingredients you will need

Corn Kernels

Corn On The Cob

Butter

Equipment you will use

Frying Pan

In a medium saucepan, heat the cream, milk, and half the

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Corn Kernels

Equipment you will use

Immersion Blender

Preheat oven to 300 degrees F.

Equipment you will use

Oven

In a large bowl, whisk the egg yolks with the granulated sugar.

Ingredients you will need

Granulated Sugar

Egg Yolk

Equipment you will use

Whisk

Bowl

Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher.

Ingredients you will need

Cream

Equipment you will use

Whisk

Sprinkle the remaining corn kernels into 8 (6 to 8 ounce) ovenproof ramekins.

Ingredients you will need

Corn Kernels

Equipment you will use

Ramekin

Pour the cream/corn mixture into the bowls and arrange in a hot water bath.

Ingredients you will need

Cream

Water

Corn

Equipment you will use

Bowl

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.

Ingredients you will need

Custard

Shake

Equipment you will use

Oven

Frying Pan

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.)

Ingredients you will need

Custard

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards.

Equipment you will use

Broiler

Pour as much sugar as will fit onto the top of one of the custards.

Ingredients you will need

Sugar

Pour off the excess sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.

Ingredients you will need

Custard

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.

Ingredients you will need

Sugar

Equipment you will use

Baking Sheet