No-Bake Sweet Corn Creme Brûlée
Fresh summer corn gives this no-bake Sweet Corn Crème Brûlée its unexpected flavor. Rich, silky, and topped with a crisp caramelized sugar crust, it’s an impressive make-ahead dessert perfect for summer entertaining.
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
DO NOT SKIP CHILLING THE INFUSTION
If you do not have a powerful blender, straining is recommended
This recipe is perfect for advance preparation. Make the corn-infused cream a day or two ahead and refrigerate it. Finish the custards the day before serving and keep the ramekins covered and chilled. Just before serving, add the sugar and brûlée the tops.
Nutrition
Serving: 1 servingCalories: 326kcalCarbohydrates: 36gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 198mgSodium: 99mgFiber: 1g
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