Savory Corn Creme Brulee Recipe with Crispy Parmesan Topping and My Secret Addiction
September 13, 2011 in Vegetarian Entrees
Anyone who has eaten with me at a restaurant knows I have a problem. A serious addiction. An addiction so severe that I lose control of myself.
My name is Donna and I am a creme brulee-aholic.
Every single time I read a menu with Creme Brulee listed as a dessert, I lose control. Breakfast, lunch or dinner, I simply must order it. I have eaten my weight in creme brulee over the years.
So that explains why, when I watched a recorded episode of Food Network’s Five Ingredient Fix a few days ago, I literally got up off the couch, grabbed my purse and headed to the grocery store STAT. ASAP. Toute Suite. Post haste.
You see, Claire Robinson was making a savory creme brulee. Right, you got it: I had no choice.
If you are a serious CB addict like me, or if you love corn like I do, I’m begging you: RUN, do not walk, to your nearest vegetable stand/grocery store/neighboring field of corn and make this dish. Before fresh corn runs out. For your next meal. Even if it’s breakfast. Or, for sure on an upcoming Meatless Monday.
Oh yeah. It’s that good.
Fresh sweet corn goodness in a creamy crispy-topped creme brulee. (Note: OK, it’s a very loose interpretation of “creme brulee.” It’s more like a fresh corn custard with a crispy top. But. Seriously. No less amazing.)
OK. Must stop writing now. I’m off to my fridge to reheat the leftovers.
– posted by Donna
Other food bloggers adventures with corn: Find out about freezing fresh corn over at Sarah’s Cucina Bella; Have you ever eaten fresh corn cakes? Try Love and Olive oil’s version. Check out the fresh corn arepas at My Columbian Recipes. We Are Not Martha has fresh corn muffins. Ok, this is so creative: Fresh Corn and Cherry Salad at Cheeky Kitchen. How about fresh corn buttermilk biscuits at The Runaway Spoon? Oh My Gosh – I must try the fresh corn and Hatch chiles with tilapia at We Heart Food. I can’t wait to try Cookin Canuck’s grilling method for fresh corn. WE still have a few weeks of summer to make Ezra Pound Cakes summer corn cakes. I’m intrigued by the fresh corn soup at The Kitchen Sink Recipes. And, how about this: fresh corn on grilled pizza by Everyday Southwest.
I like Ina Garten’s method of blanching corn just until the starchiness is gone, so I’m going to try that with just a little melted butter and salt.
SAVORY CORN CREME BRULEE
with Crispy Parmesan Topping
Recipe adapted from Claire Robinson, Five Ingredient Fix
3 ears fresh corn (Or, 2 cups frozen thawed corn kernels)
2 cups cream
3 large eggs plus two egg yolks
1/4 teaspoon salt
Dash of cayenne pepper sauce
1 cup coarsely shredded Parmesan cheese
Preheat oven to 325 degrees.
Cut kernels off cobs. Heat cream to a boil, add kernels and then turn off heat and let corn steep for 10 minutes. Blend in blender until corn is pureed. Strain mixture through a fine mesh strainer.
Whisk eggs and yolks and then add a little cream mixture at a time at a time, tempering the eggs.
Pour mixture into 6 buttered one-cup ramekins.
Bake for 30 minutes, until set in centers. Remove from oven and let cool to room temperature.
Sprinkle cheese on tops in a thin layer. Using a kitchen torch or broiler, toast the cheese on tops until golden brown.