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Sweet Corn Crème BrulÉe
Note: This Midwest twist on a French classic showcases the luscious, creamy nature of corn. Steeping the cobs and kernels in the cream imparts their distinct, delicate flavor.
• 8 egg yolks
• 3/4 c. sugar, divided
• 2 c. heavy cream, divided
• 2 to 3 ears fresh sweet corn, husks removed
Preheat oven to 325 degrees. In a bowl, combine egg yolks and 1/4 cup sugar, whisking until the mixture becomes thick and pale yellow. Add about half of the heavy cream, whisking until incorporated and smooth.
Using a sharp knife, carefully cut kernels off the ears of corn, placing them in a large saucepan. Once ears are completely stripped of kernels, chop cobs into 2- to 3-inch lengths and add them to the pot along with 1/4 cup sugar and remaining heavy cream.
Heat corn liquid mixture just to a simmer, stirring occasionally; do not let it boil. Remove from heat, and allow to steep for 30 minutes. Once mixture has steeped, pour it through a fine mesh strainer into a clean saucepan; discard kernels and cob pieces. Heat mixture over medium just to a simmer once again.
Remove from heat. Slowly drizzle hot cream mixture into the egg mixture, whisking constantly. Pour into 6 ramekins or custard cups, and arrange in a large pan. Carefully add water to the large pan, filling to about halfway up the sides of the ramekins.
Bake until custard is set but wiggles in the middle — about 45 to 50 minutes. Remove from oven, allow to cool to room temperature, then chill for at least 2 hours. When ready to serve, sprinkle 2 to 3 teaspoons sugar evenly over each custard. Use a small, handheld kitchen torch to melt sugar, or place custards under the broiler for a few minutes.
Nutrition information per serving:
Calories 450 Fat 35 g Sodium 350 mg
Carbohydrates 30 g Saturated fat 20 g Calcium 41 mg