• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts & Snacks » Sweet Corn Creme Brûlée

    Sweet Corn Creme Brûlée

    Published: Jun 17, 2013 · Modified: Aug 12, 2021 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    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.

    creme brulee 1

    The story of Sweet Corn Creme Brûlée

     Sweet Corn Creme Brûlée.

    Yum!

    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.

    using a bundt pan to catch corn kernels

    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.

    sweet corn creme brûlée

    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

    Sweet Corn Creme Brûlée

    LindySez
    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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Additional Time 2 hrs
    Total Time 3 hrs 20 mins
    Course Desserts & Snacks
    Cuisine American
    Servings 8 servings
    Calories 326 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Nutrition

    Serving: 1gSodium: 99mgFiber: 1gCholesterol: 198mgCalories: 326kcalPolyunsaturated Fat: 6gSaturated Fat: 9gFat: 16gProtein: 8gCarbohydrates: 36g
    Keyword corn dessert, creme brulee, dessert, dessert using corn on the cob
    Tried this recipe?Let us know how it was!
    Photo Credit: Robyn Mackenzie/123RF

    Related

    « Low-Fat Homemade Vanilla Ice Cream with Chocolate Sauce
    Simple Seared Ahi »

    Reader Interactions

    Comments

    1. Ashley

      June 25, 2013 at 6:59 pm

      I love sweet corn and think it would be great in a dish like this! Looks wonderful 🙂

      Reply
      • LindySez

        June 25, 2013 at 7:14 pm

        Thanks for stopping by Ashley...it is, really good. And different. I love the name of your site, I'll have to check it out 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

    Popular

    • The Best Hormel Chili No Beans Copycat Recipe
    • Slow Cooked Oven Baked Spaghetti Sauce
    • A Quick No Knead Crusty Rye Bread
    • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
    • Easy Sweet Tart Homemade Applesauce
    • Just the Beginnings Chicken Soup
    • Hasenpfeffer (German Style Wine Braised Rabbit)
    • Red Wine Rosemary Risotto
    • Sauerbraten My Way
    • Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 Lindy Sez