Corn Crème Brûlée (gf) Recipe
Indulge in our Corn Crème Brûlée, a delightful twist on the classic dessert that features a creamy, sweet corn custard base, perfectly caramelized on top for a satisfying crunch. Each spoonful offers a rich, buttery flavor, complemented by a hint of vanilla and a touch of sea salt, creating a symphony of taste that dances on your palate. This gluten-free treat is a must-try for anyone seeking a unique and decadent dessert experience.
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Ingredients
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Ingredients for Corn Crème Brûlée
Method
Preparation Instructions
- 1
Prepare the Corn Base
In a saucepan, combine the fresh corn kernels, heavy cream, whole milk, and a pinch of salt. Heat over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
- 2
Blend the Mixture
Transfer the corn mixture to a blender and puree until smooth. Strain the mixture through a fine mesh sieve to remove any solids, pressing down to extract all the liquid.
- 3
Mix the Egg Yolk Mixture
In a bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. Gradually add the strained corn mixture into the egg yolks while whisking continuously.
- 4
Add Vanilla
Stir in the vanilla extract into the corn and egg yolk mixture.
- 5
Bake the Crème Brûlée
Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
- 6
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- 7
Brûlée the Top
Before serving, sprinkle a thin layer of brown sugar on top of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a crispy top. Serve immediately.