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Savory Corn Creme Brulee
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Description
Fresh sweet corn and rich salty Parmesan—a match made in heaven—meet in a savory twist to the classic creme brulee.
Ingredients
- 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
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.
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5 Comments
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Samantha Angela on 9.15.2011
Wow! That looks stunning!
Donna @ apron strings on 9.15.2011
Lesia – I did NOT cook these in a water bath, since I wanted to cook them quickly. I liked the texture just fine without it. The original recipe on Food Network did cook them in a water bath – probably would get an even creamier texture if you did! You’ll need to double the cooking time if you do use a water bath!
Donna @ apron strings on 9.15.2011
These are so decadent and yummy!
pvfrompv on 9.15.2011
Normally, corn wouldn’t be my first choice for a veggie side but this sounds positively sinful. Can’t wait to try my torch out again…
lesia on 9.15.2011
Do you cook this in a water bath? Sounds delish!