This Sweet Corn Creme Brûlée is best made with sweet summer corn. Easily made in advance, it's a perfect finish to a summer dinner party menu.
The story of Sweet Corn Creme Brûlée
Sweet Corn Creme Brûlée.
Nothing says summer like farm-fresh corn on the cob. Combine that with one of my favorite desserts, a rich creamy creme brûlée, and you have this, a super delicious Sweet corn Creme Brûlée. A perfect finish to a summer dinner party menu.
Use all corn parts (well almost all)
Using the corn cobs to season the cream gives this creme brûlée a really great sweet corn flavor. Remember my method for cutting corn kernels off the cob? Yep, stand it up in a bundt pan. You can just cut it into a bowl if you want to, but I like not having to chase my corn kernels all over the kitchen.
I especially like recipes that use all the parts of everything.
Although my chickens do love when I throw them fresh corn cobs, they think it's a real treat, they will get plenty throughout the summer season. And they don't seem to mind too much when the cob is partially cooked. But when winter comes, they will have to wait for fresh corn just like I do.
My son loves to do the brûlée with the mini blow torch. I mean, what boy wouldn't like to torch some food? Caveman regression, right?
Easy to make in advance
You can easily make the custard a day or two in advance and keep the ramekins covered in the refrigerator until party day. Then just finish them off with the final caramelization of the sugar. Easy peezy.
Then just sit back and watch your guest's faces when they take a bite. And don't forget to say thank you for all the compliments you will receive. Really, it's that good.
Sweet Corn Creme Brûlée
- 2 ears of corn
- 2 cups whole milk
- ¾ cup heavy cream
- ¼ lemon peel yellow part only, no pith
- ½ cinnamon stick
- 1 tablespoon butter
- ½ cup late harvest white wine Riesling, Viognier or Chardonnay
- 3 tablespoons corn starch
- 1 cup sugar divided (plus additional for topping)
- 6 large egg yolks at room temperature
- Over a large bowl, or using the "bundt cake pan method" cut the kernels off the corn cob, reserving both the kernels and the cobs.
- In a large saucepan, combine the corn cobs (they may be cut if necessary), milk, cream, lemon peel, and cinnamon. Place over medium heat, bring to a boil, reduce heat to low and simmer for 20 minutes. Turn off and allow to steep for 20 minutes more. Strain and chill the cream, discarding the corn cobs.
- Heat a saute pan over high heat, add the butter and allow it to just start to brown; add the corn kernels and saute for 5 minutes. Deglaze the pan with the wine, reduce out all liquid, about 3 minutes. Transfer kernels to a blender.
- Return the corn/cream mixture to the stove, sprinkle the cornstarch and half the sugar over the top, whisk to dissolve. Place the pan over medium heat and bring to a boil; turn down heat to low and simmer 5 minutes. Add the cream to the blender with the corn and puree until smooth.
- Whisk the egg yolks and the remaining ½ cup sugar in a medium bowl until thick and pastel in color. Slowly add the hot corn cream to the eggs while constantly stirring. Place the mixture into a saucepan and heat on low until the cream thickens. Strain and chill in individual ramekins, placing plastic wrap over the top of the custard to prevent it from forming a skin. Once chilled, top each custard with a thin layer of sugar and torch until caramelized.