Corn Brulee
Corn Brûlée2017-10-27T11:08:58-04:00

Corn Brûlée

Presented by Grille 3501

INGREDIENTS

  • 2 cups corn kernels, fresh or frozen
  • 1 cup heavy cream
  • 3 eggs
  • Salt and pepper to taste
  • 1 tsp. chopped fresh chives
  • 1 tsp. chopped fresh tarragon
  • 4 T sugar

DIRECTIONS

Preheat oven to 325°F. Combine corn and cream in saucepan and cook on medium-high heat until corn is tender, approximately 15 minutes. Place mixture in a blender and blend for 10 minutes; strain into a mixing bowl. Whisk in eggs, salt and pepper and herbs. Pour into a greased loaf pan and cover with aluminum foil. Place pan in a water bath and bake until just firm, about 35 to 40 minutes. Remove from oven and cool in refrigerator. Remove custard from loaf pan and cut into any shape you like. (Use a biscuit cutter for round pieces.) Transfer to a cookie sheet, sprinkle with sugar and place under the broiler until the custard is warm and the top is caramelized. Serve immediately.

(Serves 4-6)

As seen in the Winter/Spring 2015 Issue

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