Golden Corn Creme Brûlée

 

Golden Corn Crème Brûlée

Enhanced with fresh turmeric and a pinch of saffron, peak-season corn makes a delicious base for a summery crème brûlée. If you have a powerful, high-speed blender, this is a great time to use it. As an optional final flourish, a corn nut (toasted corn) topping adds deep, roasted flavour and crunchy texture.  The post of April 22 was the instruction of making the sweet corn stock.    Serves 6

Ingredients:
2 cups (500 mL) corn kernels (from 2 to 3 ears), cobs reserved
2 1/2 cups (625 mL) heavy cream
1 cup (250 mL) whole milk
1/8 tsp (0.5 mL) crumbled saffron threads
1 small piece fresh turmeric, about 2 inches (5cm) , thinly sliced
4 egg yolks
1/3 cup + 6 tbsp (80 mL + 90 mL) sugar, divided
1/4 tsp (1 mL) salt
3 tbsp (45 mL) chopped salted corn nuts (toasted corn, optional)
Directions:
In a wide pot, combine corn cobs (broken in half), cream, milk, saffron and turmeric. Bring just to a boil over medium-high heat, watching carefully. Remove from heat. Cover and let stand 30 minutes.

Preheat oven to 300°F (149°C).

Strain cream mixture into a clean pot. Add corn kernels and place over medium-high heat. Bring just to a boil, watching carefully. Reduce heat to maintain a gentle simmer. Cook until corn is tender, about 4 minutes. Remove from heat and transfer to a blender. Purée corn cream as smoothly as possible then pass through a fine-mesh strainer to remove any solids—you should have about 3 1/3 to 3 2/3 cups (830 to 900 mL).

In a large mixing bowl, whisk egg yolks, 1/3 cup (80 mL) sugar and salt until uniform. Add warm corn cream to egg yolks in a slow, steady stream while whisking constantly until fully incorporated. Place six shallow 1/2-cup (125-mL) ramekins in a large roasting pan and divide corn cream between them. Bring a kettle of water to a boil. Place roasting pan in the oven and fill with boiling water to three quarters of the way up the sides of the ramekins.  

 Bake until cream is set but still jiggles in middles, about 40 minutes.Carefully remove pan from oven then carefully transfer ramekins to a cooling rack. Cool to room temperature then cover and refrigerate until completely set, about 3 hours. Custards will keep for up to 3 days in refrigerator.

When ready to serve, working one at a time, sprinkle each with 1 tbsp (15 mL) sugar. Use a small blowtorch to caramelize sugar until it is fully golden. Sprinkle with chopped corn nuts, if using. Serve immediately.  Serves 6 

What to serve:  Brut