Sweet and Savory Corn Brûlée
1 h
|
intermediate
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
This sweet and savory corn brûlée is the side that steals the show at steak night, potlucks, and holiday spreads, or a bold dessert when you want something unexpected.
Silky corn custard with a crackly brûléed sugar top and a touch of cornmeal for body, properly seasoned with salt, pepper, and nutmeg, delivers rich, balanced comfort in every bite.
I discovered corn brûlée at Adega Gaucha in Orlando, and it has been a favorite of ours since, along with the restaurant itself.
Ingredients (8 servings)
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Ingredients for the Base:
- 4 cups canned corn canned sweet corn kernels 36.36 oz
- 1 can (12 oz) evaporated milk evaporated milk 12 fl oz (12 oz)
- ½ cup heavy cream heavy cream 4 fl oz
- 3 large eggs large eggs 3 ct
- ¼ cup granulated sugar granulated sugar
- ¼ cup fine yellow cornmeal fine yellow cornmeal 0.07 lb
- 2 Tbsp unsalted butter, melted unsalted butter 1 oz
- 1 tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp ground nutmeg ground nutmeg 0.08 oz
Ingredients for the Topping:
- 3 Tbsp granulated sugar (for brûlée) granulated sugar
How to Make Sweet and Savory Corn Brûlée
-
Heat oven and set up water bath
Heat oven to 325 F and set a full kettle to boil while you work.
Arrange 8 to 10 ramekins in a deep roasting pan so water can come halfway up their sides.
-
Blend the corn base
In a blender, combine the sweet corn, evaporated milk, and heavy cream and blend on high until very smooth, 60 to 90 seconds.
Optional but luxe, pass the mixture through a fine mesh sieve to remove hulls for a silkier custard.
-
Season and warm the mixture
Pour the blended liquid into a saucepan and whisk in the granulated sugar, salt, black pepper, and nutmeg.
Warm over medium heat, stirring, until steaming and the sugar dissolves without simmering, then take off the heat and taste for balance now before the eggs go in.
-
Temper the eggs and assemble
In a large bowl, whisk the eggs until smooth, then slowly drizzle in the warm corn mixture while whisking constantly to temper without scrambling.
Whisk in the melted butter and the fine yellow cornmeal until evenly combined.
-
Rest, skim, and fill
Let the custard rest 10 minutes to hydrate the cornmeal which prevents grit and improves set.
Skim any foam from the surface, then ladle the custard into the ramekins, leaving about 1/4 inch at the top.
-
Bake gently in a water bath
Slide the pan onto the oven rack, pour the just-boiled water into the pan to halfway up the ramekins, and bake until edges are set and centers still wobble like Jell-O, about 30 to 40 minutes depending on ramekin size.
Remove ramekins to a rack, cool 30 minutes, then chill uncovered until cold and fully set, at least 2 hours or up to 24 hours.
-
Brûlée the tops
Right before serving, blot any moisture on the custard with a paper towel so the sugar stays crisp.
Sprinkle a thin, even layer of granulated sugar, about 1 teaspoon per ramekin, then use a kitchen torch in small circles to melt and amber the sugar to a glassy crust, or broil on the top rack 2 to 4 minutes watching constantly.
Substitutions
- Canned corn -> frozen fire-roasted corn
- Swap equal volume and blend as directed for a deeper, slightly smoky note that plays beautifully with the caramel top while keeping the custard sunny and sweet.
- Evaporated milk -> full-fat coconut milk
- Use the same amount and expect a lush, tropical aroma with a rounder mouthfeel; the set stays custardy and the coconut whispers under the corn instead of shouting.
- Fine yellow cornmeal -> masa harina
- Replace 1:1 to get a silkier body and a nixtamalized corn depth that tastes like fresh tortillas met crème brûlée in the best way.
Tips
- Blend hard, strain smart
- A full minute on high breaks down corn skins, and a quick pass through a fine sieve makes the custard restaurant-smooth without losing corn flavor.
- Hydrate the cornmeal
- That 10 minute rest lets the fine grains absorb liquid so the custard sets creamy instead of sandy.
- Water bath discipline
- Keep the oven at 325 F and the water halfway up the ramekins to protect the eggs from curdling and to deliver that gentle, trembling set.
- Torch technique that does not scorch
- Hold the flame just off the surface, keep it moving in circles, and build color in two light passes for a thin, crackly glass instead of a bitter burn.
- Season like you mean it
- Taste and dial salt and sugar before adding eggs because hot dairy mutes both; a tiny pinch more salt can make the corn pop without turning this into dinner.
- Broiler backup plan
- If broiling, set ramekins on a cold sheet, broil on the top rack, rotate as needed, and pull them as soon as the sugar is amber since carryover heat keeps it cooking.
Nutrition Facts *
| Energy | 384 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 20 | g |
| Carbohydrates | 39 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My custard turned grainy. What went wrong?
- Overcooking or skipping the rest for the cornmeal usually causes graininess, so bake until it barely wobbles, rest the base 10 minutes before filling, and consider straining for an ultra-smooth finish.
- The centers are loose even after 40 minutes. How do I fix it?
- Add 5 to 10 more minutes and make sure the water bath is topped up to halfway; then chill fully because the custard tightens as it cools.
- My sugar is melting instead of caramelizing cleanly.
- Pat the surface dry, apply a very thin, even layer of sugar, and torch in quick passes; moisture is the enemy of that shattering crust.
- Can I make this ahead for a dinner party?
- Yes, bake and chill up to 24 hours ahead, then brûlée just before serving so the top stays crisp and dramatic.
- I want it more savory. What should I tweak?
- Reduce the base sugar to 2 tablespoons, keep the topping sugar as written for the crack, and add a small pinch of smoked paprika or a microplane swipe of Parmesan to the base for umami.
Serving Suggestions
This stunner plays nice as an appetizer with seared scallops and a squeeze of lime, or as dessert alongside berries and a pour of chilled bubbly.
If you want a little New York swagger, dust the brûlée with a whisper of smoked paprika after torching, or go full-on savory with crispy bacon shards and chives for a sweet-salty snap.
More pairings:
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