SWEET CORN CREME BRULEE

Sweet Corn Creme Brulee image

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

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Ingredients

1-1/2 cups frozen corn, thawed
4-1/2 teaspoons butter
3 cups heavy whipping cream
1 cup 2% milk
8 large egg yolks
1-1/4 cups plus 2 tablespoons sugar, divided
2 tablespoons vanilla extract
Fresh raspberries and mint leaves

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.