Sweet and Savory Corn Brûlée

How to Make Sweet and Savory Corn Brûlée

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.