No-Bake Sweet Corn Crème Brûlée combines fresh summer corn with a rich, silky stovetop custard and a crisp caramelized sugar topping. The corn-infused cream can be made ahead, making this an unexpectedly easy and impressive summer dinner-party dessert.
Why You Will Love this Recipe
- Fresh summer corn really tastes like corn. Both the kernels and cob are used, giving the custard a delicate, unmistakable sweet-corn flavor.
- It's completely no-bake. The custard cooks entirely on the stovetop. No oven and no water bath required.
- It's made for entertaining. The corn-infused cream can be prepared ahead, and the finished custards can be refrigerated until you're ready to brûlée the tops.
- It's unexpected without being weird. That was essentially your neighbors' reaction: raised eyebrows followed by yum. That's exactly what you want.
The Inspiration for No Bake Sweet Corn Creme Buelee
I first made this Sweet Corn Crème Brûlée in 2013 from a recipe shared by the culinary team at Kendall-Jackson Wine Estate, where Justin Wangler was Executive Chef. I loved it then, made it several times for dinner parties, and eventually tucked the recipe away.
Revisiting it years later, I did what recipe developers do: I started questioning things. Why chill the corn-infused cream only to heat it again? Did it really need that much cornstarch? Could I streamline the method?
After several tests, I discovered something important: the original technique worked for a reason.
In particular, don't skip chilling the infused cream. Adding the cornstarch mixture to the cold cream allows it to disperse before the mixture heats and thickens. It may seem like an unnecessary step, but it makes a noticeable difference in the final custard.
So, a belated thumbs-up to the Kendall-Jackson culinary team. Sometimes it's best not to fix what isn't broken.
No-Bake Sweet Corn Creme Brûlée
Ingredients
- 1 large ear of corn. about 1 ½ cups kernels, cob reserved
- 1 cup whole milk
- 6 tablespoons heavy cream
- 2 strips lemon peel yellow part, a bit of pitch ok
- ½ cinnamon stick
- 12 teaspoons unsalted butter
- pinch of salt
- ¼ cup late harvest white wine such as Riesling, Viognier or Chardonnay
- 1 ½ tablespoons corn starch
- ½ cup sugar divided (plus additional for bruleeing)
- 3 large egg yolks (about 52g) at room temperature
Instructions
Prepare the corn
- Working over a large, shallow bowl, stand the corn upright and slice downward to remove the kernels. Reserve the kernels and the cob separately.
Infuse the Cream
- Combine the corn cob, milk, cream, lemon peel, and cinnamon in a small saucepan, about 6 inches in diameter. Bring to a gentle simmer over medium heat. Reduce the heat to low and simmer uncovered for 20 minutes without boiling. Remove from the heat and steep for 20 minutes.Strain discarding the cob, lemon peel, and cinnamon. You should have about 1 cup infused cream. Cover and refrigerate until completely cool.
Cook the corn
- Melt the butter in a sauté pan over medium-high heat and cook until it just begins to brown. Add the corn kernels and sauté for about 5 minutes. Add the wine and cook until the liquid has evaporated, about 3 minutes. Transfer the corn to a blender.
Thicken the cold cream
- Combine the cornstarch with ¼ cup of the sugar. Sprinkle the mixture over the cold infused cream and whisk well to combine.Place over medium heat and bring to a gentle boil, whisking frequently as it heats. Reduce the heat and simmer gently for 5 minutes, whisking frequently. The mixture should be noticeably thick and creamy.
Puree
- Pour the hot cream mixture into the blender with the corn. Blend until very smooth.For an exceptionally smooth custard, pass the purée through a food mill or fine-mesh sieve, pressing to extract as much of the mixture as possible.
Temper the egg yolks
- Whisk the egg yolks with the remaining ¼ cup sugar until thick and pale. While whisking constantly, slowly add about one-third of the hot corn mixture. Gradually whisk in the remaining mixture.
Finish the custard
- Return everything to a clean saucepan. Cook over low heat, stirring constantly, until the custard is thick, smooth, and creamy. Do not simmer or boil.When lifted with a spoon or spatula, the custard should fall back into the pan slowly rather than pour like cream.
Chill
- Divide evenly among four ½-cup ramekins. Place plastic wrap directly against the surface of each custard to prevent a skin from forming. Refrigerate until completely cold and set, at least 4 hours or preferably overnight.
Brûlée
- Remove the plastic wrap and blot away any surface moisture. Sprinkle each custard with a thin, even layer of granulated sugar. Using a kitchen torch with a strong flame, keep the flame moving over the surface until the sugar melts, bubbles, and turns deep golden brown.Allow the caramelized sugar to cool and harden for 1 to 2 minutes before serving.
Notes
Nutrition
Ingredients and Why They Work
Fresh sweet corn: This is the star, so use fresh summer corn at its sweetest. Both the kernels and the cob are used. The kernels give the custard its sweet corn flavor and body, while the cob infuses the milk and cream with another layer of fresh corn flavor.
Whole milk and heavy cream: The combination gives the custard richness without making it excessively heavy. Whole milk keeps it lighter, while the cream supplies the silky texture you expect from crème brûlée.
Lemon peel: Adds a subtle brightness that keeps all that dairy and sweet corn from tasting flat. A little white pith attached isn't going to ruin your dessert. 😉 Just peel it rather than digging deeply into the lemon.
Cinnamon stick: Adds gentle warmth in the background without making the custard taste distinctly of cinnamon.
Butter: Used to sauté the fresh corn and adds a little richness while helping the kernels develop flavor.
Sweet white wine: A late-harvest white wine is my first choice, but you don't need to buy a special bottle for this recipe. A slightly sweet Riesling or Moscato works beautifully. The wine adds fruitiness and acidity that complement the natural sweetness of the corn.
I'd probably leave Viognier and Chardonnay out now. Your actual testing told you that the sweeter Riesling worked particularly well, which is better information than the old recipe's broad list.
Cornstarch: Essential to this no-bake custard. It provides the structure that allows the crème brûlée to set without baking in a water bath. And, as we learned rather emphatically, how you incorporate it matters.
Sugar: Sweetens the custard and creates that thin, brittle caramelized crust on top. The sugar used in the custard is divided between the cream mixture and egg yolks.
Egg yolks: Provide richness, color, and additional thickening. Because yolks can vary considerably in size, especially with farm-fresh eggs, you're looking for about 52 grams total for consistent results.
Visual Guide: What You're Looking For
Cook the corn until lightly browned.
The kernels will become fragrant, take on a little color, and may begin to pop. Add the wine and cook until the liquid has evaporated.
After the cold infused cream is combined with the cornstarch and sugar and reheated, it becomes distinctly thicker and creamier. Don't rush this step.
After blending, tempering the yolks, and finishing over low heat, the custard should pour slowly and look rich and creamy, not runny.
For a smoother custard, use a food mill or mesh strainer to stain any remaining kernel skins
The result should be a firm, thick, smooth, custard.
Tips for Success
Use fresh summer corn.
The corn is the defining flavor, so use fresh, sweet corn at its seasonal best. And don't discard the cob; it infuses the milk and cream with additional corn flavor.
Keep the infusion at a gentle simmer.
Simmer uncovered over low heat. You want gentle bubbling, not a boil. For the four-serving recipe, the strained infusion should be approximately 1 cup.
Cool the infused cream completely. Yes, really.
This step may seem counterintuitive because you're going to heat it again, but don't skip it. Adding the cornstarch and sugar to the cold infusion allows the cornstarch to disperse before it begins thickening. I tested it both ways, and chilling made a significant difference in the final set.
Cook the cornstarch thoroughly.
Once the cold infusion, cornstarch, and sugar return to the heat, whisk as the mixture comes up to temperature. It should become noticeably thick and creamy before being blended with the corn.
Egg yolk size matters.
For four servings, use 3 large egg yolks, about 52 g total. If you're using farm-fresh eggs that vary in size, weighing the yolks gives you a much more consistent custard.
Don't overheat the finished custard.
After tempering the yolks, return the mixture to low heat and cook, stirring constantly, until thick and creamy. Don't allow it to boil.
Brûlée quickly.
Use a thin, even layer of sugar and a strong torch flame, keeping it moving until the sugar melts and turns amber. You're caramelizing the sugar, not reheating the custard.
FAQs
Absolutely. In fact, this recipe is particularly well suited to making ahead. The corn-infused cream can be prepared and refrigerated a day or two before finishing the custard. The finished custards can then be covered and refrigerated overnight. Add the sugar and brûlée the tops just before serving.
I don't recommend it. Fresh sweet summer corn is what makes this dessert special, and the cob is used to infuse the milk and cream with additional corn flavor. Save this recipe for corn season when fresh ears are at their best.
A kitchen torch gives you the most control and is my preferred method. You want to caramelize the sugar quickly without heating the chilled custard underneath. A broiler can work, but it heats the entire ramekin and makes it much easier to soften the custard.
For the crispest caramelized crust, brûlée the sugar just before serving. I tested one about two hours ahead, and while it was still delicious, the caramelized topping had noticeably softened as it absorbed moisture from the custard. Once brûléed, serve within about 15 to 30 minutes for the best crackly crust.
Unlike traditional crème brûlée, this custard isn't baked in a water bath. Cornstarch helps thicken and stabilize the stovetop custard so it sets properly when chilled. It also makes this a wonderfully convenient no-bake dessert.
A slightly sweet Riesling or Moscato works beautifully. You're looking for a fruity white wine with some sweetness and acidity to complement the fresh corn. There's no need to buy a special dessert wine just for the recipe.
Look for melted sugar with a mix of golden amber and deeper brown areas. Some darker spots are completely normal and add the characteristic bittersweet caramel flavor. Let the topping cool for a minute or two before serving so it becomes crisp enough to crack with a spoon.
Looking for More Summer Dessert Ideas?
If fresh summer corn in dessert has you thinking outside the usual dessert box, here are a few more sweet ways to finish a summer meal.
Ashley says
I love sweet corn and think it would be great in a dish like this! Looks wonderful 🙂
LindySez says
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 🙂