Creamy luscious Sweet Corn Creme Brulee is the perfect summer dessert and is surprisingly easy to make.
Rich creamy creme brulee custard is mixed with sweet lightly charred corn and then topped with crunchy burnt sugar.
Love creme brulee? Try one of these other recipes Nutella Creme Brulee, Creme Brulee Brownies, Rhubarb Creme Brulee, Peach Creme Brulee, Horchata Creme Brulee, Mango Creme Brulee, Vanilla Creme Brulee, or Blueberry Creme Brulee.
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Why You Will Love This Recipe
- Creme brulee is a great make-ahead dessert. Bake the custards and then store them in the refrigerator until you are ready to brulee the sugar and serve.
- While it may seem fancy, this creme brulee recipe is actually super simple to make.
- Plus you can feel virtuous by serving a vegetable for dessert.
Recipe Ingredients
Sweet Corn Creme Brulee requires just a couple simple ingredients.
Corn on the Cob: In the summertime, nothing is better than freshly picked corn on the cob. Once picked corn's sugars quickly turn to starch, reducing its sweetness.
By the freshest corn, you can find. I suggest Visiting Your Local Farmers Market. Be sure to buy extra corn so that you can make this Roasted Summer Vegetable Pasta Salad.
If using corn on the cob be sure to save the cob to simmer and add additional flavor to the creme brulee custard.
Unsalted Butter: I prefer to use unsalted butter in most recipes in order to control the amount of salt in the dish.
Heavy Whipping Cream: Some recipes use a combination of both heavy cream and whole milk to make the custard lighter. In my opinion, creme brûlée is meant to be rich so this recipe uses only heavy whipping cream.
Tip: If you want to substitute milk for some of the heavy whipping cream I would stick with a 1:1 ratio. Use one cup of heavy whipping cream and one cup of milk.
Egg Yolks: For creme brulee, you want to use just the egg yolks. Egg whites would set too firmly giving the creme brulee a rubbery texture.
If you have never separated eggs before, check out this post from Sugar Hero where she shares Four Methods for Separating Eggs.
Save the egg whites for another recipe. Like this Lemon Swiss Meringue.
Granulated White Sugar: For creme brulee, the best sugar to use is regular granulated white sugar. Its small granules easily melt into the custard perfectly balancing the bitterness of the burnt sugar crust.
Speaking of the crust we will use granulated white sugar for the topping as well. Granulated sugar works best because the granules are small and caramelize quickly, which is important. We don't want the custard to melt while we are brûléeing the sugar.
Another benefit to using white sugar is it is easy to tell when the sugar has caramelized because it will turn from white to a golden brown.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
If fresh corn isn't available you can use thawed frozen corn. I wouldn't use canned corn due to the additional moisture.
Step by Step Directions
Step 1: Remove the husk from the corn cob and cut the kernels off. Save the cob to simmer with the cream.
Step 2: In a nonstick saute pan, melt the butter and saute the corn kernels until they have a few brown specks on them. Reserve 2 tablespoons of the corn mixture to use as a garnish.
Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
Step 3: In a medium saucepan heat the cream, corn cob, and thyme over medium heat until it begins to simmer. The corn cob will impart additional corn flavor to the cream.
Remove the saucepan from the heat and allow the cobs to steep for 15 minutes.
Discard cobs and thyme and stir in the cooked corn and vanilla. Puree with an immersion blender until smooth.
Step 4: In a medium-sized bowl whisk together the egg yolks, sugar, and salt until smooth and the egg yolks start to lighten in color.
Tip: Whisk the eggs, sugar, and salt together in a large measuring cup to make pouring the custard into the ramekins easier.
Tip: If you don't have an immersion blender you can puree the custard in a regular blender.
Step 5: Continuously whisk the egg mixture while you slowly pour in the hot cream mixture.
Step 6: Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around.
Step 7: Pour the custard into the ramekins.
Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins.
Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
Step 8: Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes.
Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
Tip: If you want perfectly smooth creme brulee, use a spoon to skim off any bubbles from the top before baking, or don't worry about it any imperfections will be covered by the burnt sugar crust.
Step 9: Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar.
Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.
Tip: A few months ago my brulee torch died. So I used my boyfriend's propane torch that has a detachable torch head instead. Those were the fastest brûlées I have ever made.
Tip: The longer you brulee the sugar, the darker, more caramelized, and bitter it will become. The bitterness contrasts nicely with the sweetness of the custard.
If you want a really thick crust sprinkle a second teaspoon of sugar evenly across each custard and brulee a second time.
Make-Ahead and Storage Instructions
Make-Ahead: Uncooked custard can be stored in the refrigerator for up to 5 days. It can either be stored all together in a storage container or you can divide it into individual ramekins and cover them with plastic wrap.
Storage: Cover the cooked and cooled creme brulees with plastic wrap and refrigerate them for up to four days. Wait to sprinkle with sugar and brulee until just before serving.
Recipe FAQs
In the summertime, nothing is better than freshly picked corn on the cob. If fresh corn isn't available you can use thawed frozen corn. I wouldn't use canned corn due to the additional moisture.
One of the easiest ways to cut corn from the cob is to lay it on its side on a cutting board and slice the kernels from the cob. Then rotate the cob so the flat (cut) end is against the board. Continue slicing and rotating the corn until all the kernels are removed.
Creme brûlée is properly cooked with the edges are just set and the centers still have a slight wobble. The color should be smooth and glossy without any brown spots.
Yes. Uncooked custard can be stored in the refrigerator for up to 5 days. It can either be stored all together in a storage container or you can divide it into individual ramekins and cover them with plastic wrap.
You can also cover the cooked and cooled creme brulees with plastic wrap and refrigerate them for up to 4 days. Wait to brulee the sugar until just before serving.
Expert Tips
- Be careful to not overheat the cream. Bring it just to a simmer not necessarily a full boil.
- Slowly pour the hot cream into the egg and sugar mixture while whisking constantly. Adding the cream too quickly will cause the eggs to curdle turning them into scrambled eggs.
- There is no need to purchase a special pan just use whatever you already own. The size of pan you use will depend on the size of the ramekins you have. I have used cake pans, roasting pans, and jelly roll pans.
- Use a water bath: Bake the ramekins in a water bath (bain-marie) to provide gentle and even heat distribution. The water bath helps prevent the custard from overheating and ensures a silky texture.
- Don't rush the cooling process: After baking, allow the creme brulee to cool at room temperature for a while before transferring it to the refrigerator. This gradual cooling helps prevent cracking.
- Chill thoroughly: Make sure to refrigerate the custards for at least a few hours, preferably overnight, to allow them to set and develop their flavors fully.
- Caramelize the sugar just before serving: Sprinkle a thin, even layer of granulated sugar on top of each custard just before serving. Use a kitchen torch to carefully melt and caramelize the sugar, creating the signature crisp and caramelized crust. Alternatively, you can use the broiler, but keep a close eye on it to prevent burning.
- To avoid burning the sugar, don't hold the flame too long over any one place.
- Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.
More Dessert Recipes
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📖 Recipe
Sweet Corn Creme Brulee
Equipment
- saucepan
- baking pan
Ingredients
- 1 ear of corn
- 1 tablespoon unsalted butter
- 2 cups heavy whipping cream
- 2 sprigs of fresh thyme
- 1 teaspoon vanilla extract
- 3 egg yolks
- ½ cup granulated white sugar
- ⅛ teaspoon kosher salt
Instructions
- Remove the husk from the 1 ear of corn and cut the kernels off. Save the cob to simmer with the cream.
- In a nonstick skillet, melt the 1 tablespoon unsalted butter and saute the corn kernels until they have a few brown specks on them. Reserve 2 tablespoons to use as a garnish.
- Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
- In a medium-sized saucepan heat the 2 cups heavy whipping cream, corn cob, and 2 sprigs of fresh thyme over medium-high heat until it begins to simmer. The corn cob will impart additional corn flavor to the cream. Remove the saucepan from the heat and allow the cream to steep for 15 minutes. Remove the corn cob and thyme and stir in the sauteed corn and 1 teaspoon vanilla extract. Puree with an immersion blender until smooth.
- In a medium-sized bowl whisk together the 3 egg yolks, ½ cup granulated white sugar, and ⅛ teaspoon kosher salt until smooth and the egg yolks start to lighten in color.
- Continuously whisk the yolks while you slowly pour in the warm cream.
- Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around.
- Pour the custard into the ramekins. Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins. Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
- Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes. Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
- Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar. Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.
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