 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
The starch in corn acts as a natural thickener for this dessert and adds an extra sweetness. The caramelized sugar crust and fruit garnish make for a lovely presentation.Maryanne Jensen-Gowan, Pelham, New Hampshire Ingredients:
1-1/2 cups frozen corn, thawed |
4-1/2 teaspoons butter |
3 cups heavy whipping cream |
1 cup 2% milk |
8 egg yolks |
1-1/4 cups plus 2 tablespoons sugar, divided |
2 tablespoons vanilla extract |
fresh raspberries and mint leaves |
Directions:
1. In a large saucepan, saute corn in butter until tender. Reduce heat. Add cream and milk; heat until bubbles form around sides of pan. Cool slightly. Transfer to a blender; cover and process until smooth. Strain and discard corn pulp. Return to pan.
2. In a small bowl, whisk egg yolks and 1-1/4 cups sugar. Stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla.
3. Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
4. If using a creme brulee torch, sprinkle custards with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
5. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
6. Garnish servings with raspberries and mint leaves. Yield: 6 servings.
|
|