Recipe

Sweet Corn Creme Catalan Recipe

	Sosousme / All my dishes 1 year, 3 months ago Creme Brule made with sweet summer corn. A wonderful finish to a summer dinner party menu. Prep:60m Servings:8	Sosousme
	custard cream

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Fans

lycett

jett2whit

shirleyoma

Ingredients

1 ears of corn

2 cups whole milk

3/4 cup heavy cream

1/4 lemon peel (yellow part only, no pith)

1/2 cinnamon stick

1 tablespoon butter

1/2 cup late harvest white wine (Riesling, Viognier or Chardonnay)

3 tablespoons corn starch

1 cup sugar, divided (plus additional for topping)

6 large egg yolks, at room temperature

Directions

Over a large bowl, cut the kernels off the corn cob, reserving both the kernels and the cobs.

In a large sauce pan, combine the corn cobs (they may be cut if necessary), milk, cream, lemon peel and cinnamon. Place over medium heat, bring to a boil, reduce heat to low and simmer for 20 minutes. Turn off and allow to steep for 20 minutes more. Strain and chill the cream, discarding the corn cobs.

Heat a saute pan over high heat, add the butter and allow it to just start to brown; add the corn kernels and saute for 5 minutes. Deglaze the pan with the wine, reduce out all liquid, about 3 minutes. Transfer kernels to a blender.

Return the corn/cream mixture to the stove, sprinkle the cornstarch and half the sugar over the top, whisk to dissolve. Place the pan over medium heat and bring to a boil; turn down heat to low and simmer 5 minutes. Add the cream to the blender with the corn and puree until smooth.

Whisk the egg yolks and the remaining 1/2 cup sugar in a medium bowl until thick and pastel in color. Slowly add the hot corn cream to the eggs while constantly stirring. Place the mixture into a sauce pan and heat on low until the cream thickens. Strain and chill in individual ramekins, placing plastic wrap over the top of the custard to prevent it from forming a skin. Once chilled, top each custard with a thin layer of sugar and torch until caramelized.

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