How to Make Sweet Corn Crème Brûlée
There’s nothing quite like fresh corn on the cob, especially during the peak of summer. At my house, we buy it by the bushel in August and September, enjoying it in all sorts of ways, from homemade corn relish to my sweet corn ice cream recipe. Now I’m taking things to the next level with my sweet corn crème brûlée recipe!
The Inspiration Behind My Sweet Corn Crème Brûlée Recipe
I’m always looking for creative inspiration, whether it’s for a new recipe or for my signature kitchen collection. I pick up ideas from everywhere: On my travels, and from my everyday experiences too. One day we were all having corn on the cob down at the family farm and I thought, "Why not try making crème brûlée with corn?" I had made my own sweet corn ice cream before, after all. The crème brûlée turned out to be a huge hit, and everyone was coming back for seconds. This dessert captures the sweet, creamy flavor of corn perfectly!
What is crème brûlée?
Crème brûlée, literally meaning "burnt cream," has a rich history dating back to France in the late 17th century. Traditionally made of a rich custard base topped with a contrasting layer of hard caramel, it has become a beloved dessert worldwide. The classic vanilla-flavored custard has inspired countless variations, this delightful corn version included!
Is corn actually a good dessert ingredient?
Corn is not just a savory staple: Its natural sweetness and distinct flavor make it an excellent ingredient for desserts. By using fresh corn in crème brûlée, you introduce a unique twist that highlights the vegetable's versatility. The corn's subtle sweetness perfectly complements the rich custard, creating a harmonious blend of flavors that is both surprising and satisfying.
Sweet corn has a truly interesting flavor profile.
But what does corn actually taste like? At peak ripeness, corn offers a pleasant sweetness balanced by a subtle earthiness, making it a versatile ingredient in both sweet and savory dishes. When cooked, corn develops a creamy texture due to its natural starches. Its nutty, buttery undertones become more pronounced with cooking, especially when it is roasted or grilled. This complex flavor profile allows corn to shine in a variety of preparations, from simple grilled corn on the cob to more elaborate creations like this sweet corn crème brûlée. It’s a cherished ingredient in many cuisines around the world, and for good reason!
How to Choose the Best Sweet Corn
For the best results (and this is a general rule when it comes to corn on the cob), select the freshest ears you can find. The fragrance of the corn is a good indicator of its sweetness. Choose corn that is in season and freshly picked. Look for ears with bright green husks, plump kernels, and a sweet fragrance. Fresh corn will ensure that your crème brûlée has a vibrant, unforgettable flavor.
Pro Tips: How to Perfect Your Sweet Corn Crème Brûlée
#1 How to Get the Most Flavor Out of Your Sweet Corn
When it comes to making the recipe, here’s a secret from the chef: Allowing the corn kernels and cob pieces to steep in the cream helps to infuse the custard deeply with the corn’s natural flavor.
#2 How do I prevent the eggs from curdling?
You’ll use a technique called tempering to prevent the eggs from curdling. Temper the eggs by slowly adding the hot cream mixture while whisking constantly. This prevents the eggs from cooking too quickly and curdling.
#3 How do I know when my crème brûlée is done baking?
The crème brûlée is done when it is firm but still has a slight jiggle in the center, similar to Jello.
#4 How to make crème brûlée’s crunchy topping:
Crème brûlée gets its crunchy top layer by torching the sugar. Use a kitchen torch to caramelize the sugar on top just before serving. This creates that classic, crisp crust that makes crème brûlée so delightful.
#5 How to make crème brûlée without a kitchen torch:
You don’t need a kitchen torch to make crème brûlée. You can caramelize the sugar under a broiler. Make sure to keep a close eye on it to prevent it from burning or getting too hot (because then it might start to liquify).
Want more? Experiment with your own variations on corn crème brûlée!
For a spiced corn crème brûlée, add a pinch of cinnamon and nutmeg to the custard mixture for a warming twist. For a honey corn crème brûlée, drizzle a bit of honey into the custard mixture for an added layer of sweetness. As always, try to have fun with it, and don’t be afraid to experiment a little bit!
What to Serve with Your Sweet Corn Crème Brûlée
This unique dessert will pair perfectly with a chilled glass of Sauternes or Tokaji—wines like these create a nice, balanced contrast to this rich dessert. To finish off a complete meal, go for something light and flavorful without too much richness. I recommend my Cast-Iron Roasted Caprese Sandwich Recipe and my Pesto Grilled Chicken with Grilled Peaches or Nectarines Recipe. The crème brûlée will be the star of the evening, a surprise and delight for your guests!
More Sweet Corn Recipes
If you enjoyed this recipe, you might also like my Sweet Corn Ice Cream with Blueberry Topping, which is another fantastic way to enjoy the sweet taste of corn in the form of dessert!
Sweet Corn Crème Brûlée Recipe
Ingredients
- 2 cups heavy whipping cream
- 1 corn on the cob, kernels cut off and saved, cob chopped into 4 pieces
- Pinch of salt
- ½ cup granulated sugar
- 1 vanilla bean, split in half and seeds scraped
- 5 large egg yolks
- Granulated sugar to dust the top of the cooked crème brûlée
- Four 6-ounce crème brûlée dishes
- A deep roasting pan large enough to place the brûlée dishes without touching
- A kitchen torch
Instructions
- Preheat the oven to 325 degrees. Place your crème brûlée dishes in a baking pan that has 2-inch sides. You will be pouring about ½ inch of hot water into the pan when you place the brûlée in the oven. Make sure the brûlée dishes do not touch each other. Set aside.
- In a saucepot, combine the whipping cream, corn kernels, cob pieces, and salt. I use a fresh vanilla bean for my creme brulee. You’ll love the vanilla flavor plus the small flecks of bean that you will see in the finished product. Just use a paring knife to split the bean in half, then scrape out the seeds directly into the cream mixture. I actually throw the scraped bean in as well to get every bit of vanilla flavor. Whisk to combine.
- Bring the cream to a simmer. Once hot, remove it from the heat and cover the pot. Let it steep for 30 minutes. While the cream is steeping, you can begin to whisk the egg yolks, but don’t start them until about 20 minutes into the steeping time.
- Ten minutes before the steeping is done, start whisking the egg yolks and sugar. Place the egg yolks and sugar in a mixing bowl. You will want to whisk constantly until the yolks become lightened in color, about 2 minutes.
- Place a bowl under a sieve. Pour the steeped corn cream mixture through the sieve. Discard the corn, corn cob pieces, and the vanilla bean.
- Now you want to “temper” the eggs. This means we are going to add a small amount of the warm cream to the eggs, whisking constantly. This ensures the warm liquid doesn’t curdle the eggs. Once you have tempered the eggs, slowly whisk in the remainder of the cream mixture and whisk until combined.
- An easy way to transfer the brûlée mixture to your brûlée dishes is to transfer the mixture into a pitcher. Use the pitcher to evenly pour the brûlée mixture into the dishes.
- Place the crème brûlée dishes (sitting in the larger baking dish) into the oven, placing them on the middle rack. Now pour hot water into the pan being VERY CAREFUL that none of the hot water gets into the brûlée. The water should go halfway up the side of the brulee dishes. Be careful here, if water gets into the brûlée, they will not set! You can use very hot tap water or water from a tea kettle.
- Bake the crème brûlée for 40 to 45 minutes or until firm but still a little jiggly. Think of the jiggle Jello makes. I check them at 35 minutes to see how firm they are. Carefully remove the baking dish with the crème brûlée dishes and place on a heat resistant surface. Let the crème brûlée cool for 15 minutes in the water. I do this so they are cool enough to handle. Carefully remove the crème brûlée dishes and let cool completely at room temperature. Transfer the baked crème brûlée to the refrigerator and let chill for at least 4 hours or overnight.
- When you’re ready to serve them, sprinkle a thin, even layer of granulated sugar over the top of each crème brûlée. I favor using granulated sugar so I get a nice, even, crisp caramelized crust. Use a kitchen torch to go over the top of each brûlée to evenly melt the sugar into a caramelized crust. You will want to hold the torch about 1 to 2 inches from the surface of the brûlée. Serve immediately.
