Sweet corn brûlée

Sweet corn brûlée

By
From
Finding Fire
Serves
4

I prefer to coax out the natural sweetness of vegetables and fruits rather than relying purely on refined sugars. Go back far enough, and you discover that the idea of savoury desserts is nothing new. Corn isn’t a commonly used ingredient in dessert, but grilling accentuates everything that is good about it. The corn becomes sugary-sweet and the yellow gets even yellower, making it an ideal enhancement for a classic custard tart.

Ingredients

Quantity Ingredient
3 large corncobs, husks on
375ml thick (double/heavy) cream
200ml milk
4 egg yolks
80g caster (superfine) sugar
zest of 1/2 lime

Method

  1. 1. Prepare your wood-fired oven.
  2. 2. Place the corn directly on the burning embers, rotating until evenly blackened on the outside. Remove, allow to cool enough to handle, peel back the husks and cut off the kernels with a knife.
  3. 3. In a small saucepan, combine the cream, milk and corn kernels and bring to the boil. Transfer to a clean container and lightly blend using an electric hand blender for 30 seconds (you do not want a purée). Leave to infuse for 1 hour before straining the liquid into a jug.
  4. 4. Whisk the egg yolks and the caster sugar until pale and creamy. Whisk in the infused corn milk and pass through a fine-mesh sieve.
  5. 5. Divide the mixture between 4 ramekins or heatproof bowls (250 ml/ 81/2 floz/1 cup capacity).
  6. 6. Bake in the wood-fired oven at 120°C (250°F) for 30–40 minutes, or until gently set with a slight wobble in the middle. Remove and allow to cool.
  7. 7. Sprinkle the top with the remaining sugar, rotating the ramekin to ensure an even spread of sugar.
  8. 8. Using a brȗlée iron heated until very hot in the fire (or alternatively a blowtorch or under a hot grill/broiler) caramelise the sugar until it is a rich amber colour.
  9. 9. Finish with fresh lime zest as the custard sets and hardens. Serve immediately.
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