Sweet and Savory Corn Brûlée
1 h
|
intermediate
|
gluten-free,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 40 min | 1 h |
Introduction
This sweet and savory corn brûlée is like crème brûlée meets cozy corn pudding, with a crackly caramelized sugar top.
It’s rich, custardy, and packed with sweet corn flavor, perfect as a special side dish or unexpected holiday showstopper.
I first fell in love with corn brûlée at Adega Gaucha in Orlando, and this version brings those unforgettable flavors home.
Ingredients (6 servings)
Ingredients for the Base:
Ingredients for the Topping:
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How to Make Sweet and Savory Corn Brûlée
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Preheat oven and prep ramekins
Preheat your oven to 325°F with a rack in the middle position.
Arrange six 6-ounce ramekins in a deep roasting pan or large baking dish.
Lightly butter the ramekins, including the sides, so the custard releases cleanly.
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Blend the corn base
Add the canned corn, evaporated milk, and heavy cream to a blender or food processor.
Blend until the mixture looks creamy, with only small bits of corn remaining for texture.
If your blender is small, blend in two batches and then combine everything in a large bowl.
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Add eggs, cornmeal, and seasonings
In a medium bowl, whisk the eggs with the sugar until the mixture looks slightly thick and pale.
Pour the egg mixture into the blended corn base and whisk to combine.
Whisk in the cornmeal, melted butter, salt, pepper, and nutmeg until the custard looks smooth and even.
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Strain or keep texture (optional)
For an ultra-silky custard, pour the mixture through a fine-mesh strainer into a large measuring cup or bowl.
Press on the solids with a spoon to extract as much liquid as possible, then discard the remaining pulp.
If you prefer more corn texture, skip straining and use the mixture as is.
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Fill ramekins and bake in a water bath
Divide the custard evenly among the prepared ramekins, leaving a little space at the top.
Slide the roasting pan onto the oven rack, then carefully pour hot tap water around the ramekins.
The water should reach about halfway up the sides of the ramekins for gentle, even baking.
Bake for 35 to 40 minutes, until the edges are set but the centers still wobble slightly when jiggled.
-
Cool and chill custards
Carefully remove the pan from the oven and transfer the ramekins to a wire rack.
Let the custards cool to room temperature so they finish setting gently.
Cover each ramekin with plastic wrap and refrigerate for at least 3 hours, or overnight for best texture.
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Brûlée the tops and serve
Just before serving, sprinkle about 1½ teaspoons sugar evenly over each chilled custard.
Use a kitchen torch to melt and caramelize the sugar until deep golden and glassy.
Let the sugar cool for a minute to harden, then serve while the tops are still crisp.
For a broiler option, place ramekins under a hot broiler until the sugar bubbles and darkens, watching closely.
Substitutions
- Use frozen or fresh corn instead of canned corn
- Thawed frozen corn or freshly cooked corn kernels both work well in place of the canned corn. Drain well so the custard does not become watery, and expect a slightly brighter, fresher corn flavor.
- Use half-and-half instead of heavy cream
- Swapping heavy cream for half-and-half makes the custard a bit lighter, with less richness but still plenty of creaminess. Bake just until the centers barely wobble, since the leaner base can overbake more easily.
- Replace nutmeg with smoked paprika and cayenne
- For a more savory profile, replace the nutmeg with smoked paprika and add a tiny pinch of cayenne. You will lose the warm baking spice note, but gain gentle smokiness and a soft, lingering heat.
Tips
- Check doneness with the wobble test
- The custards are ready when the outer inch looks set but the center still jiggles like soft gelatin. They will firm up more as they cool and chill, so do not wait for full firmness.
- Use hot tap water for the water bath
- Starting with hot tap water helps the custards heat gently and evenly right from the beginning. Avoid boiling water, which can cause the eggs to tighten too fast and create a curdled texture.
- Chill thoroughly before torching
- Cold custards hold up better under the intense heat of the torch or broiler. If they feel even slightly warm, chill longer so the custard stays creamy under the crunchy top.
- Move the torch constantly
- Keep the flame moving in small circles so the sugar melts evenly without burning in spots. Layer the color slowly, passing over each area a few times until you reach a deep golden shade.
- Serve within an hour of brûléeing
- The caramelized sugar crust starts to soften in the fridge, especially with a moist corn custard underneath. For the best crackly top, brûlée no more than an hour before guests will eat.
Nutrition Facts *
| Energy | 377 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 20 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the custard from turning grainy or scrambled?
- Use the water bath and keep the oven at a moderate 325°F for gentle, even cooking. Do not skip straining if you notice lots of egg bits, and always stop baking while the center still jiggles. Rapid heat or overbaking are the main causes of grainy custard here.
- Can I make this sweet and savory corn brûlée ahead of time?
- Yes, you can bake the custards up to two days ahead and keep them chilled, tightly covered. Wait to add sugar and torch the tops until shortly before serving so the crust stays crisp.
- What if I do not own a kitchen torch?
- You can use your oven broiler instead, but watch very closely to avoid burning the sugar. Place the ramekins on a sheet pan, broil on the top rack, and rotate as needed for even color. Chill again for a few minutes if the custards warm too much under the broiler.
- Can I reduce the sugar to make this less sweet?
- You can cut the sugar in the custard to two tablespoons, which keeps things lightly sweet but still balanced. Keep the brûlée sugar on top, since that caramelized layer is important for contrast and texture.
- Can I make this recipe fully savory as a side dish?
- Yes, reduce the custard sugar to one tablespoon and skip the brûlée topping entirely. Serve warm without chilling, like a soft corn custard, alongside roast chicken or grilled steak.
Serving Suggestions
This sweet and savory corn brûlée shines with simple toppings like fresh chives, flaky salt, or a pinch of smoked paprika.
For a cozy menu, pair it with roasted chicken, seared pork chops, or a crisp salad and crusty bread.
More pairings:
Reviews
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Catherine: This came out perfectly creamy with a crisp caramelized top, and the sweet corn flavor with that little savory kick was so good. 😋🔥
: Happy it turned out perfectly creamy for you, Catherine, and that caramelized sugar top is the best part! 😋
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