Corn Creme Brulee (Sweet Corn Custard With a Crackly Top)
Corn creme brulee is a classic baked custard flavored with fresh sweet corn. The kernels and cobs steep in warm cream, the cream is strained and whisked into egg yolks and sugar, and the custard bakes gently in a water bath until it reaches 160°F. After chilling, a thin layer of sugar is torched into a crackly caramel top. The corn gives the custard a natural sweetness and a light, buttery flavor. It serves 5 and takes about 5 1/2 hours, mostly cooling and chilling.
Quick answer
Warm 2 cups heavy cream with the kernels and cobs from 2 ears of corn for 15 to 20 minutes, steep 10 minutes and strain. Whisk into 5 egg yolks, 1/2 cup sugar and salt, pour into 5 ramekins and bake in a hot water bath at 325°F for 35 to 40 minutes, until the centers reach 160°F and still wobble. Cool, chill 3 hours, then torch a thin layer of sugar on top.
Corn Creme Brulee
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Corn Creme Brulee Ingredients
- 2 ears fresh sweet corn, kernels cut off, cobs saved
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla bean powder (optional)
- About 5 tsp granulated sugar, for the tops
How to Make Corn Creme Brulee
- Put the corn kernels, the cobs (broken in half) and the cream in a saucepan. Warm over low heat for 15 to 20 minutes, stirring now and then, without letting it boil.
- Take the pan off the heat, cover and steep for 10 minutes.
- Strain the cream through a fine-mesh sieve into a large measuring cup, pressing hard on the kernels. Discard the solids. Heat the oven to 325°F (163°C) and put a kettle of water on to boil.
- Whisk the egg yolks, 1/2 cup sugar and salt in a bowl until pale. Slowly pour in the warm corn cream, whisking constantly, then stir in the vanilla bean powder, if using.
- Set 5 ramekins (6 oz) in a deep baking dish and divide the custard among them. Pour hot water into the dish until it comes halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes, until the edges are set, the centers still jiggle slightly and an instant-read thermometer in the center of one custard reads at least 160°F.
- Lift the ramekins out of the water and cool them for about 1 hour, then cover and refrigerate for at least 3 hours or overnight.
- Just before serving, sprinkle about 1 tsp sugar evenly over each custard and caramelize it with a kitchen torch until deep golden. Let the tops harden for a minute, then serve.
Nutrition Facts
Per ramekin (1 of 5) (estimated)
- Calories: 470
- Total fat: 39 g
- Saturated fat: 24 g
- Cholesterol: 290 mg
- Sodium: 150 mg
- Carbohydrates: 27 g
- Fiber: 0 g
- Sugar: 27 g
- Protein: 5 g
Estimated from USDA FoodData Central SR Legacy values for heavy cream (FDC 170859), raw egg yolk (FDC 172184), granulated sugar (including the topping) and salt. The corn is strained out after steeping and is not counted; the small amount of corn flavor that stays in the cream adds little. The optional vanilla bean powder is not included.
How Corn Flavors a Creme Brulee
Corn kernels and cobs are full of sweet, milky juices and starch. Warming them slowly in cream draws that flavor into the fat, the same way vanilla beans or tea leaves infuse a custard. Straining the solids out keeps the custard perfectly smooth, so the corn creme brulee has the texture of a classic creme brulee with a sweet corn flavor. Using the cobs as well as the kernels adds a deeper, more rounded corn taste.
Food Safety: Bake the Custard to 160°F
This dessert is made with egg yolks, so bake it until the center reaches at least 160°F, the safe minimum for egg dishes on the FoodSafety.gov temperature chart. The center should still wobble slightly at that point; it firms up as it chills. Refrigerate the custards within 2 hours of baking.
Corn Creme Brulee Timeline
| Stage | Time |
|---|---|
| Prep the corn and ramekins | 20 min |
| Warm and steep the cream | 30 min |
| Bake in a water bath at 325°F | 35 to 40 min |
| Cool on the counter | About 1 hr |
| Chill | At least 3 hr |
| Torch the sugar tops | 5 min |
Tips for the Best Corn Creme Brulee
- Use sweet, fresh corn. Corn loses sweetness quickly after picking. Out of season, use 2 cups thawed frozen kernels and skip the cobs.
- Do not boil the cream. Gentle heat infuses the corn flavor; boiling can make the cream separate.
- Always use a water bath. It keeps the custard silky and stops the edges from curdling before the center sets.
- Torch just before serving. The caramel top softens in the fridge within an hour or two.
- No torch? Broil the sugared custards 3 to 4 inches from the heat for 1 to 2 minutes, watching closely.
Corn Brulee Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Custard is runny after chilling | Underbaked | Bake until the center reaches 160°F and only the middle wobbles |
| Grainy or curdled edges | Oven too hot or no water bath | Bake at 325°F in a hot water bath |
| Bubbles on top | Too much whisking | Skim the foam before baking |
| Burned sugar top | Sugar layer too thick or torch too close | Use a thin, even layer and keep the flame moving |
Serving and Storing Corn Creme Brulee
Serve corn creme brulee on its own or with fresh berries, which cut through the richness. It suits late-summer dinners when sweet corn is at its best. Keep baked, un-torched custards covered in the fridge for up to 3 days, in line with FoodSafety.gov guidance for egg dishes, and torch them just before serving. For another custard dessert, try our French ice cream.
Corn Creme Brulee FAQ
Can I use frozen corn for corn creme brulee?
Yes. Use about 2 cups thawed frozen kernels. Without the cobs the corn flavor is a little lighter, so steep the full 10 minutes.
Can I use canned corn?
You can, but canned corn is already cooked and tastes milder. Fresh or frozen corn gives a better corn brulee.
Can I make it ahead?
Yes. Bake and chill the custards up to 3 days ahead, then add and torch the sugar just before serving.
Why is my creme brulee watery on top?
Condensation formed in the fridge. Blot the surface gently with a paper towel before adding the sugar.
How many calories are in corn creme brulee?
About 470 calories per ramekin, based on USDA FoodData Central values for heavy cream, egg yolks and sugar.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FoodData Central (SR Legacy)
Featured photo: Unsplash
