Sweet Corn Crème Brûlée

Experience a delightful twist on a classic French dessert with this Sweet Corn Crème Brûlée. The natural sweetness of fresh corn adds depth and a unique flavor to the creamy custard, making it an unforgettable treat that's perfect for special occasions or a luxurious finish to any meal.

Ingredients:

• For the Custard:

  • 3 to 4 ears of sweet corn (depending on preference)
  • 1 tablespoon butter
  • 3 cups heavy cream
  • 1 cup whole milk
  • 8 egg yolks
  • 1 cup granulated sugar

• For the Caramelized Topping:

  • ½ cup turbinado cane sugar (raw sugar)

Directions:

1. Prepare the Corn:

   • Remove the husks and silk from the ears of corn.
   • Cut the kernels off the cobs; you should have about 2 to 2½ cups of kernels.
   • In a nonstick sauté pan, melt the butter over medium heat.
   • Add the corn kernels and sauté until they are cooked and develop a few brown specks, about 5–7 minutes. This enhances their sweetness and flavor.

2. Infuse the Cream:

   • In a medium saucepan, combine the heavy cream, whole milk, and half of the sautéed corn kernels.
   • Heat over medium heat, stirring occasionally, until the mixture just comes to a boil.
   • Immediately remove from heat and let it infuse for at least 15 minutes to allow the corn flavor to permeate the cream.
   • Using an immersion blender or regular blender, purée the mixture until smooth.

3. Preheat the Oven:

   • Preheat your oven to 300°F (150°C).

4. Prepare the Custard Base:

   • In a large mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly pale in color.
   • Whisking constantly, gradually pour the hot cream and corn mixture into the egg yolks in a slow, steady stream to temper the eggs and prevent curdling.
   • If you prefer a smoother texture, strain the custard through a fine-mesh sieve into a pitcher. If you like more texture, you can skip the straining step.

5. Assemble the Crème Brûlées:

   • Evenly distribute the remaining sautéed corn kernels among 8 ovenproof ramekins (6 to 8 ounces each).
   • Pour the custard mixture over the corn kernels in each ramekin.

6. Bake in a Water Bath:

   • Place the ramekins in a large roasting pan or deep baking dish.
   • Carefully pour hot water into the pan to reach halfway up the sides of the ramekins, creating a water bath.
   • Bake in the preheated oven for 30 to 40 minutes, or until the custards are set around the edges but still slightly soft in the center. They should have a slight "shimmy" when gently shaken.
   • Remove the ramekins from the water bath and let them cool at room temperature for about 15 minutes.

7. Chill the Custards:

   • Tightly cover each ramekin with plastic wrap, ensuring the plastic does not touch the surface of the custard.
   • Refrigerate for at least 2 hours or up to 24 hours to allow the custards to fully set and chill.

8. Caramelize the Sugar Topping:

   • Using a Kitchen Torch:
     • Sprinkle a thin, even layer of turbinado cane sugar over the surface of each chilled custard.
     • Ignite your kitchen torch and move the flame steadily over the sugar until it melts and turns a deep golden brown, forming a crisp caramelized layer.
   • Using a Broiler:
     • Preheat your oven's broiler to very hot.
     • Place the ramekins on a baking sheet.
     • Sprinkle the turbinado sugar evenly over each custard.
     • Broil on the top oven rack for 1 to 2 minutes, watching closely to prevent burning, until the sugar is melted and well browned.
   • Allow the caramelized custards to cool for 3–5 minutes before serving. Note that the broiler method may warm the custard slightly; the kitchen torch method keeps the custard cold.

Serving Suggestions and Tips:

• Serving: Enjoy immediately after caramelizing to experience the contrast between the warm, crunchy sugar topping and the cold, creamy custard beneath.
• Corn Variation: Adjust the amount of corn to your liking. More corn will enhance the texture and natural sweetness of the dessert.
• Texture Preference: Straining the custard results in a smoother texture, while leaving it unstrained provides a more rustic feel with bits of corn throughout.
• Storage: Uncaramelized custards can be kept refrigerated for up to 2 days. Caramelize just before serving for the best texture.
• Safety Tip: If using a kitchen torch, be cautious and keep it away from flammable materials. Always follow the manufacturer's safety instructions.
• Alternative Toppings: For a flavor twist, consider adding a pinch of sea salt or a sprinkle of cinnamon to the sugar before caramelizing.

Enjoy this delectable Sweet Corn Crème Brûlée—a perfect blend of creamy custard and caramelized bliss with a delightful corn essence!