Sunday, July 15, 2012

Recipe! Savory Corn Creme Brulee

Savory Corn Creme Brulee

Added by Donna @ apron strings on September 14, 2011 in SidesVegetables
Prep Time 
Cook Time 
Servings 6Difficulty Intermediate


  • 3 ears Corn
  • 2 cups Cream
  • 3 whole Large Eggs
  • 2 whole Large Egg Yolks
  • ¼ teaspoons Salt
  • 1 dash Cayenne Pepper Sauce
  • 1 cup Grated Parmesan Cheese

Preparation Instructions

Preheat oven to 325 degrees.
Cut kernels off cobs. Heat cream to a boil, add kernels and then turn off heat and let corn steep for 10 minutes. Blend in a blender until corn is pureed. Strain mixture through a fine mesh strainer. Discard pulp remaining in strainer.
Whisk eggs and yolks and then add a little of the cream mixture at a time, tempering the eggs. Stir in pepper sauce.
Pour mixture into 6 buttered one-cup ramekins.
Bake for 30 minutes, until set in centers. Remove from oven and let cool to room temperature.
Sprinkle cheese on the tops in a thin layer. Using a kitchen torch or broiler, toast the cheese on tops until golden brown.

Notes (from me):

Use fresh corn, much better flavor.
Needs more spicy flavor - not enough in the recipe.
Also, it came out almost sweet - needs a more salty zing to counteract that.  Maybe mix the cheese in the recipe then put a butter/bread crumb mix on top?

Maybe spray ramekins for easier removal?  (Cools too slow without being removed.)

Let me know what you think!

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