This fresh take on the French classic embraces the natural sweetness of fresh, in-season corn. It’s not just any ordinary dessert; it’s a celebration of summer’s bounty.
Perfect for impressing guests or indulging in a solo treat, this corn crème brûlée combines simplicity with sophistication. With just five ingredients, it’s a breeze to make and a delight to eat.
The Essence of Corn: A Surprising Twist
Steeping the dairy with both corn kernels and the cob infuses the custard with a deep corn flavor. This method ensures that the essence of corn permeates every bite. Unlike the classic crème brûlée, this version uses the natural sweetness of fresh corn, making it a seasonal delight.
“Growing up in central New Jersey, I was very much in tune with seasonal agriculture. Farms are surprisingly plentiful in the area,” the author recalls. Corn has always been underrated, but its versatility in both savory and sweet dishes is truly unmatched.
Why This Recipe Works
Baking the crème brûlée at a low temperature in a water bath prevents overcooking, ensuring a perfectly set custard. The water bath technique is crucial; it allows the custard to cook slowly and evenly, avoiding any risk of curdling or cracking.
Caramelizing the sugar topping with a blowtorch not only gives it that characteristic burnt sugar flavor but also an irresistible crunchy texture. The contrast between the creamy custard and the crisp sugar topping is what makes this dessert so special.
Steps to Make Your Corn Crème Brûlée
Start by getting the freshest, in-season sweet corn. It’s the key to a pure, unadulterated corn flavor. Peel back some husks before buying to check for any signs of rot or mushiness.
In a medium saucepan, combine corn kernels and cobs with cream, milk, and a pinch of salt. Bring it to a simmer, then let it steep to extract all that corn goodness.
Blend the mixture until smooth, then whisk in egg yolks, sugar, and a bit of vanilla extract if you’re feeling fancy. Strain the custard base to achieve a silky texture before pouring it into your ramekins.
Choosing the Right Tools
A shallow, wide baking dish is perfect for getting the maximum amount of crackling caramelized sugar. Round brûlée dishes or the traditional oval ones work well, but regular six-ounce ramekins will do just fine too.
Make sure to use enough sugar for the topping. The amount depends on your baking dish’s surface area. Too little, and your caramelized sugar won’t brown evenly. Too much, and breaking through the crust gets tough. Aim for a shatteringly crisp crust that cracks easily with a spoon.
The Fun Part: Using a Blowtorch
A kitchen blowtorch is not just a flashy gadget; it’s essential for getting that perfect caramelized crunch on top of your crème brûlée. Don’t rush; slowly swirl the flame over the sugar until it melts and browns evenly.
Experiment with how dark you want your crust. The key is to achieve a glossy, crackling sheet of caramelized sugar without going too dark, which could result in a bitter flavor. When done right, the crust should make a satisfying ‘clink’ sound when tapped with a spoon.
Trust me, you will find other uses for that blowtorch in your kitchen. Those TikTok trends with torched lemon posset and mashed potatoes? Now you can join in the fun too.
Serving and Storage Tips
Once your custards have cooled, top them with an even layer of sugar and caramelize it right before serving. This way, the sugar crust stays crisp and doesn’t soften.
If you’re making this ahead of time, the custards can be prepared up to two days in advance and refrigerated uncovered. Just make sure to wait until the last minute to caramelize the sugar topping.
After an hour, the crisp sugar topping will start to soften and liquify, so it’s really best enjoyed fresh out of the torch.
Corn crème brûlée takes a beloved French dessert and adds a summery twist that’s both easy and impressive. Its blend of creamy custard and crackling caramelized sugar is a surefire hit.
Whether you’re looking to impress guests or treat yourself, this dish is a testament to corn’s versatility and the magic of simple ingredients.
Source: Seriouseats