Corn Creme Brulee Food
SWEET CORN CREME BRULEE
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- 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., 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., 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., If using a creme brulee torch, sprinkle custards with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., 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., Garnish servings with raspberries and mint leaves.
Nutrition Facts : Calories 750 calories, Fat 54g fat (32g saturated fat), Cholesterol 447mg cholesterol, Sodium 98mg sodium, Carbohydrate 61g carbohydrate (49g sugars, Fiber 1g fiber), Protein 9g protein.
CORN CREME BRULEE
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.
Provided by Food Network
Categories dessert
Time 4h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 300 degrees F. Saute the corn in the butter in a skillet over medium-high heat, until lightly browned. Set aside to cool. Heat the cream, half-and-half, and vanilla bean in a saucepan over medium heat just until it comes to a boil. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks with 1/2 cup granulated sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the custard mixture into a pitcher to smooth it and to remove the vanilla bean. Divide the corn among ramekins or soup plates then top them off with custard. Arrange them in a hot water bath; the water may be very shallow, but that's fine. Bake in the center of the oven until set, 30 to 35 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover each custard with plastic wrap, making sure the plastic does not touch the surface. Refrigerate at least 2 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Sprinkle the surface of the custard with an even layer of coarse sugar and place the dishes on a baking sheet. Broil or torch the surface until the sugar is melted and well browned, about 1 minute. Let cool slightly and serve immediately.
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