The Pioneer Woman Tasty Kitchen
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Savory Corn Creme Brulee

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Level: Intermediate

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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.

5 Comments

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Samantha Angela on 9.15.2011

Wow! That looks stunning!

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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!

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Donna @ apron strings on 9.15.2011

These are so decadent and yummy!

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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…

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lesia on 9.15.2011

Do you cook this in a water bath? Sounds delish!

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