Lindysez's Sweet Corn Creme Brûlée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Creme Brule made with sweet summer corn. A wonderful finish to a summer dinner party menu. Ingredients:
2 ears of corn |
2 cups whole milk |
3/4 cup heavy cream |
1/4 lemon peel (yellow part only, no pith) |
1/2 cinnamon stick |
1 tablespoon butter |
1/2 cup late harvest white wine (riesling, viognier or chardonnay) |
3 tablespoons corn starch |
1 cup sugar, divided (plus additional for topping) |
6 large egg yolks, at room temperature |
Directions:
1. Over a large bowl, cut the kernels off the corn cob, reserving both the kernels and the cobs.
2. In a large sauce pan, combine the corn cobs (they may be cut if necessary), milk, cream, lemon peel and cinnamon. Place over medium heat, bring to a boil, reduce heat to low and simmer for 20 minutes. Turn off and allow to steep for 20 minutes more. Strain and chill the cream, discarding the corn cobs.
3. Heat a saute pan over high heat, add the butter and allow it to just start to brown; add the corn kernels and saute for 5 minutes. Deglaze the pan with the wine, reduce out all liquid, about 3 minutes. Transfer kernels to a blender.
4. Return the corn/cream mixture to the stove, sprinkle the cornstarch and half the sugar over the top, whisk to dissolve. Place the pan over medium heat and bring to a boil; turn down heat to low and simmer 5 minutes. Add the cream to the blender with the corn and puree until smooth.
5. Whisk the egg yolks and the remaining 1/2 cup sugar in a medium bowl until thick and pastel in color. Slowly add the hot corn cream to the eggs while constantly stirring. Place the mixture into a sauce pan and heat on low until the cream thickens. Strain and chill in individual ramekins, placing plastic wrap over the top of the custard to prevent it from forming a skin. Once chilled, top each custard with a thin layer of sugar and torch until caramelized.
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