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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.
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Prep Time 20 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 20 minutes
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
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