Corn Crème Brûlée

Ingredients

• 2 whole corn (Used to make the corn purée; blend, drain, and cook until thick.)
• 3 egg yolks
• 50 g sugar (For the custard.)
• 160 g heavy cream
• 160 g corn purée
• 0.5 tsp kosher salt
• 0.5 tsp vanilla (The source says “a touch of vanilla.”)
• sugar (For the crème brûlée topping; amount not specified.)

Steps

1. 1

   Remove the corn kernels from the two whole ears, then blend the corn and drain or strain it to make a smooth corn liquid or purée.

2. 2

   Cook the drained corn mixture over low-medium heat until it becomes thick, about 5 minutes.

3. 3

   Beat the three egg yolks with the 50 g sugar until the mixture is pale.

4. 4

   Add the heavy cream, 160 g corn purée, kosher salt, and vanilla to the egg-yolk mixture. Mix lightly until combined.

5. 5

   Blend the custard mixture for 5–10 seconds, just long enough to remove clumps.

6. 6

   Transfer the mixture to a small ramekin or ramekins and cover with foil.

7. 7

   Bake at 300°F until the center is nice and jiggly, about 40–50 minutes.

8. 8

   Let the baked custard cool down completely before adding the topping sugar.

9. 9

   Once completely cooled, sprinkle sugar over the top. The source does not specify the amount of topping sugar or the final caramelizing method.

Notes

The source does not specify the amount of sugar for the topping, the number or size of ramekins, whether the ramekins should be placed in a water bath, or how the topping should be caramelized. The transcript says to blend, drain, and cook the corn, then transfer the custard to a ramekin, cover with foil, bake, cool completely, and add sugar on top.

Nutrition per serving

• dessert
• baked
• custard
• corn
• creme brulee
• vegetarian
• gluten-free