Crème Brulée Recipe

Instructions

1. 1

   Prepare the Corn Mixture

   In a blender, combine the corn kernels and heavy cream. Blend until smooth. Strain the mixture through a fine mesh sieve into a bowl to remove any solids.

2. 2

   Mix the Custard

   In a separate bowl, whisk together the sugar, egg yolks, vanilla extract, and salt until well combined. Gradually add the strained corn mixture to the egg mixture, whisking continuously until smooth.

3. 3

   Bake the Custards

   Preheat your oven to 325°F (160°C). Divide the custard mixture among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.

4. 4

   Cool and Chill

   Remove the ramekins from the water bath and let cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours or overnight.

5. 5

   Prepare the Topping

   Before serving, spread a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.

6. 6

   Serve with Toppings

   Top each crème brûlée with a dollop of blueberry jam and a sprinkle of grated white chocolate. Serve immediately.