sweet corn creme brûlée
Servings: 4
Equipment
- 2 ramekins 8 oz.
Ingredients
- 2 ears sweet corn
- 1 & 1/2 cups heavy cream
- 1/4 tsp salt
- 1 tsp vanilla
- 4 egg yolks
- 1/4 cup sugar
- 2 tbsp sugar for topping
Instructions
- remove the husk and silk from the ears of corn and cut the kernels from the cob
- add the corn to a blender with 1/4 cup cream and blend on high for 30 seconds
- use a fine mesh strainer (or nut milk bag) and strain into a measuring cup. top off with cream until you reach 1 cup (ex: after straining I was left with about 3/4 cup corn liquid, added 1/4 cup cream to reach 1 full cup)
- in a saucepan over low heat, mix 1 cup of cream with the salt and vanilla extract
- add the corn liquid to the saucepan and mix together. keep on low heat for about 2 minutes stirring occasionally
- in a large bowl, combine the egg yolks and sugar. whisk together until the mixture is light/airy and a pale yellow color
- whisk continuously and slowly pour the warmed cream/corn mixture into the bowl
- preheat the oven to 325 and place two ramekins in a baking dish
- fill the ramekins (about 1 cup in each), then slowly pour boiling water into the baking dish until it reaches half way up the ramekins. make sure to not get any water into the ramekins.
- after 30-35 minutes in the oven, remove the ramekins from the baking dish. the edges of the creme brûlée should be set while the center should be wobbly
- chill in the fridge for at least 6 hours (or overnight)
- right before serving, top with a sprinkle of sugar, use a culinary torch (or oven broiler) to caramelize the sugar, and enjoy!