Best 2 Corn And Coconut Creme Brulee Recipes
Indulge in a culinary symphony of flavors with our Corn and Coconut Crème Brûlée, a delightful fusion of sweet corn and creamy coconut. This unique crème brûlée recipe combines the rustic charm of corn with the tropical essence of coconut, creating a dessert that is both comforting and exotic. Discover the harmonious blend of sweet corn custard, delicately infused with coconut milk and topped with a caramelized sugar crust. Elevate your dessert repertoire with this captivating recipe, sure to impress family and friends alike.
In addition to the Corn and Coconut Crème Brûlée, this article presents a diverse collection of crème brûlée recipes that cater to various dietary needs and flavor preferences. Embark on a culinary journey with our Classic Crème Brûlée, a timeless dessert that showcases the essence of this French delicacy. For those seeking a vegan alternative, our Vegan Crème Brûlée offers a rich and creamy experience without compromising on taste. Transport your taste buds to the tropics with our Tropical Crème Brûlée, a vibrant fusion of tropical fruits and creamy custard. Experience the delightful harmony of chocolate and orange in our Chocolate Orange Crème Brûlée, a dessert that strikes a perfect balance between sweet and citrusy notes.
SWEET CORN CREME BRULEE
The starch in corn acts as a natural thickener for this dessert and adds an extra sweetness. The caramelized sugar crust and fruit garnish make for a lovely presentation.-Maryanne Jensen-Gowan, Pelham, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute corn in butter until tender. Reduce heat. Add cream and milk; heat until bubbles form around sides of pan. Cool slightly. Transfer to a blender; cover and process until smooth. Strain and discard corn pulp. Return to pan., In a small bowl, whisk egg yolks and 1-1/4 cups sugar. Stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla., Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle custards with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm., Garnish servings with raspberries and mint leaves.
Nutrition Facts : Calories 750 calories, Fat 54g fat (32g saturated fat), Cholesterol 447mg cholesterol, Sodium 98mg sodium, Carbohydrate 61g carbohydrate (49g sugars, Fiber 1g fiber), Protein 9g protein.
CORN CREME BRULEE
Steps:
- Remove the husk from the ears of corn and cut the kernels off. In a nonstick saute pan melt the butter and saute the corn kernels until they cook and have a few brown specks on them.
- In a medium saucepan, heat the cream, milk, and half the Sauteed corn kernels over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. Puree the mixture with a hand blender until smooth.
- 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. Strain the mixture into a pitcher. Sprinkle the remaining corn kernels into 8 (6 to 8 ounce) ovenproof ramekins. Pour the cream/corn 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.
Tips and Conclusion
Tips:
- Fresh corn is the best choice for this recipe, but frozen corn can be used in a pinch. Just be sure to thaw it completely before using.
- To easily remove the corn kernels, use a sharp knife to cut them off the cob.
- If you don't have a kitchen torch, you can use your oven's broiler to caramelize the sugar on top of the crème brûlée. Just keep a close eye on it to make sure it doesn't burn.
- Crème brûlée is best served chilled, so make sure to give it enough time to cool in the refrigerator before serving.
Conclusion:
This corn and coconut crème brûlée is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use fresh corn, and the coconut adds a unique and tropical flavor. Whether you are serving it to guests or enjoying it yourself, this crème brûlée is sure to be a hit.
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