Add corn to your crème brûlée to enhance it
Sweet corn, usually a side dish, is the perfect complement to elevate this classic dessert with its warm and subtle flavor.
Crème brûlée is a seemingly simple dessert: a custard topped with a thin layer of caramelized sugar. It's the perfect combination of smoothness and crunch; sweetness with a hint of toast, almost bitterness. But sweetcorn, usually served as a garnish, is the perfect complement to elevate this dessert.
The flavor of sweet corn is ideal for desserts. Sweet corn ice cream, for example, is an unexpected yet creamy dessert with a warm, subtle, and unique flavor. Similarly, corn-infused crème brûlée enhances the natural sweetness of this crop, while also adding a refreshing touch that brightens the creamy dessert. (Of course, if corn-infused crème brûlée isn't to your liking, you can also add a hint of sweet potato flavor by cooking the dessert inside this sweet and colorful vegetable.)
To incorporate corn into your dessert, be sure to use fresh corn in the custard. Canned corn may contain added ingredients or sweeteners that affect the texture. If you don't have fresh corn on hand, frozen corn works well, just thaw it before adding it to the custard.
Generally, it's recommended to remove the kernels from the corn and add them to the cream (along with the cob), cooking it over low heat. Once cooked, the mixture should be cooled. Then, remove the cob, blend the kernels with the cream, and strain it, thus preparing the custard as is traditionally done for crème brûlée. If you want to add a little more texture, you can reserve half of the corn and add it to the strained custard. To enhance the toasted flavor, you can also sauté and brown the kernels before adding them to the custard, which will give it a more intense taste.