Corn Creme Brulee
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans corn, each 85 g drained weight
- 1 tablespoon butter
- 100 ml cream
- 400 ml sour cream
- 1 dash milk
- 4 egg yolks
- 4 teaspoons, heaped sugar, brown
Print Recipe
Pin Recipe Instructions
- Drain the corn and fry in the butter in a pan until the corn kernels turn brown. Heat the sour cream, cream, milk and almost half of the corn kernels in a saucepan while stirring. As soon as the cream boils, remove from heat and let cool for at least 15 minutes. Puree the mass.
- Preheat the oven to approx. 160 ° C. Prepare a deep baking sheet as a water bath: the water should be warm to hot when the molds enter.
- Whisk the egg yolks. While stirring, add the egg yolks to the warm sour cream mixture. Place the remaining corn kernels in ovenproof molds. Pour the sour cream and egg mixture over the corn and bake in the middle of the hot water bath for about 35 minutes. The cream shouldn`t be very firm.
- Take the molds out of the water bath and let them cool for 15 minutes. Cover with cling film and refrigerate. The cream is now firmer. The steps to cool down can easily be done the day before!
- Warm up the molds in the oven or microwave. Put the brown sugar on the cream - not too much - and caramelize with the gas burner. As with normal crème brûlée, the oven grill should also work.
- Serve the corn crème brûlée immediately. It is an excellent accompaniment to e.g., Steak.
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