Corn Five Ways: Corn creme brulee

Corn Five Ways: Corn creme brulee

Yield: 6-8 servings


1/4 cup white granulated sugar, plus 1 tablespoon, divided

1/4 vanilla bean, scraped

2 cups heavy cream

1 corn on the cob, kernels removed and cob chopped

Pinch of salt

3 large egg yolks

Method of Preparation:

1. Preheat oven to 300 degrees

2. In a small bowl, mix together two tablespoons of sugar with the vanilla bean seeds until they are evenly dispersed throughout the sugar.

3. In a small saucepan, combine heavy cream, corn kernels, chopped cobs, salt, and vanilla sugar. Bring to a simmer; immediately turn off the heat, cover and allow to steep for 30 minutes. Once steeping time has passed, pour the cream through a sieve, pressing the kernels with the back of a wooden spoon so they can release any liquids.

4. In a separate bowl, whisk together the remaining sugar (3 tablespoons) and egg yolks. Temper the mixture by ladling about ΒΌ cup of the warm cream mixture into the egg yolks, whisking the entire time. Add remaining warm cream mixture and whisk until completely combined. Pass the mixture through a fine-mesh sieve to catch any eggy bits that might have become solid. Divide the custard between ramekins.

5. Place ramekins in a large baking dish. Transfer baking dish to the rack of the oven and then, using a kettle, pour enough water into the baking pan so it reaches about half way up the sides of the ramekins. Bake for 35-40 minutes, until firm but still jiggly. Carefully remove the warm ramekins and allow to cool slightly on the kitchen counter before transferring them to the fridge to chill for 2-3 hours.

6. Sprinkle about one-and-a-half teaspoons of sugar over each custard. Using a torch, that's about 1-2 inches above the surface of the custard, consistently move the flame until the sugar bubbles, turns a light golden brown and creates a smooth surface. Serve promptly.

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