Sweet Corn Creme Brulee Recipes

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Corn Creme Brulee image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 8 servings

Number Of Ingredients 7



Sweet Corn Creme Brulee image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 8



Corn Creme Brulee image

I live in the Midwest and at the end of the summer we're always looking for new ways to use the wonderful corn crop. It's good in savory and sweet dishes, like this one. When I spent a summer on my friend Martha's farm we would pick corn for her farm stand every 2 hours, so it would be fresh and sweet. The longer you keep corn once it's picked the more time the sugar has to convert to starch. We would never eat corn that was picked the day before. That was for the cow, Milly, and the pig, Roadblock. At the end of the summer we picked the whole field in one day, cut the kernels off the cobs, and then blanched it, put it in small freezer containers and packed it away into the freezer for the long winter. It was a huge long production that had to be done. A taste of late summer could be had at anytime with one pull of the deep freezer's door. This recipe can be made kept refrigerated up to 3 days in advance without the sugar topping.

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 4h25m

Yield 6 to 8 servings

Number Of Ingredients 8

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  • In a small bowl, mix together 2 tablespoons of sugar with the vanilla bean caviar until it's evenly dispersed throughout the sugar. In a saucepan, combine the heavy cream, chopped up cobs, corn kernels, salt, and vanilla sugar. Bring to cream to a light boil; immediately turn off the heat, cover and allow to steep for 30 minutes. Run the cream through a sieve, pressing the kernels with the back of a wooden spoon so they can release any liquids.
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  • Sprinkle about 1 1/2 teaspoons of sugar over each custard. Using a torch, that's about 1 to 2 inches above the surface of the custard, consistently move the flame until the sugar bubbles, turns a light golden brown and creates a smooth surface. Serve promptly.
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  • Step 1Over a large bowl, or using the "bundt cake pan method" cut the kernels off the corn cob, reserving both the kernels and the cobs.
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