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