A side twist on crème brûlée - with sweet corn that is the perfect side to a steak!.

Serves 8

Ingredients:

• 4 – Ears of Yellow or Bi-color Corn (shucked and cleaned of silk)
• 1 cup – Half & Half
• 10 tablespoons, divided – Granulated Sugar
• 1 teaspoon – Salt
• 1/2 teaspoon – Ground White Pepper
• 1 1/2cup – Heavy Cream
• 4 – Egg Yolks (beaten)

Speciality Items:

• Crème Brûlée Pan and Ramekin set Need it? Click here to start cooking
• Crème Brûlée Torch Need it? Click here to start cooking
• Fine Mesh Strainer Need it? Click here to start cooking
• Immersion Blender Need it? Click here to start cooking

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Steps:

1. Set oven rack in the center of oven. Remove any other racks from oven. Place the crème brûlée pan (or large casserole dish) on rack and fill 1 inch deep with warm water. Preheat oven to 325°F (165°C).
2. Cut corn kernels from cobs using a sharp knife. Divide corn kernels in half.
3. Using the back of the knife, scrape cobs to extract any remaining pulp. Discard cobs.
4. Place pulp, half of the corn kernels, half & half, 2 tablespoons of sugar, salt, and white pepper in a metal bowl. Blend until corn is completely dissolved.
5. Strain corn mixture through a fine mesh strainer into a mixing bowl, using the back of a spoon to press out any remaining solids.
6. Mix heavy cream into strained corn mixture. Taste for seasoning and adjust with more sugar, salt, and/or white pepper.
7. Whisk egg yolks into corn mixture to fully incorporate.
8. Divide other half of corn kernels equally into four 4-ounce ramekins, and fill ramekins almost to top with corn mixture.
9. Carefully place ramekins into water bath in oven. Bake until custards are just set, start checking about 25-30 minutes into the bake.
10. Carefully remove the entire water bath from the oven and let cool to room temperature.
11. Remove from the water bath and refrigerate for about 4 hours.
12. Before serving, place ramekins back in the water bath in the 325 degree oven. Let warm for 10 minutes.
13. Remove from oven and lightly sprinkle with 2 tablespoons of sugar. Quickly pass over sugar with a blowtorch or burn with a brûlée iron. Serve immediately.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done