Sweet Corn Crème Brûlée

I’m really happy because now it’s corn season. In Brazil corn season means pamonha and cural time. Pamonha is a savoury or sweet corn cream wrapped on corn husks and then cooked in boiling water. Only juiced corn can be used for pamonhas. When they start to dry out, we use them to make cural, a sweet cream dessert. It’s very simple to prepare cural. First, you blend the corn with some milk. After strain this mixture, you add sugar and then cook on a pan until form a consistent cream. It’s served chilled with cinnamon on top.

I remember when I was a child that my mom prepared cural because my sister loved it. I wasn’t a big fan of cural. On that time, I thought only salty corn dishes were good. But it is interesting how our taste changes over the years. This weekend I prepared a sweet corn dessert and I liked it.

First I thought to make cural but the corns that I bought were so fresh that I decide to make a sweet corn crème brûlée. I started making like the cural recipe, but I used cream instead milk. When the corn liquid started boiling I added the egg yolks and sugar mixture and baked on water bath. I was so happy with the result. It was in some way a sophisticated cural. The flavor was quite similar and the creamy texture with the caramelized sugar on top was fantastic.

Sweet Corn Crème Brûlée
(adapted from here)

3 ears sweet corn
3 cups heavy cream
1/2 cup whole milk
8 egg yolks
2 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup coarse sugar or raw sugar

Remove the husk from the ears of corn and cut the kernels off. Puree the corn and milk in a blender until smooth. Strain the mixture into a pitcher. Add the cream and in a pan cook until start boil.
Preheat oven to 300 degrees F.
In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Add the vanilla and mixture. Pour the cream mixture into the bowls and arrange in a hot water bath. Bake at 300 degrees F, in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each bowl with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.)
Preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much sugar as will fit onto the top of one of the custards. Pour off the excess sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the bowls on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Or brown them with a blowtorch. Let cool 1 minute before serving.