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Corn Creme Brulee Recipe

   
 

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     Corn Creme Brulee

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   30 Minutes

Ingredients
3 ears Corn
2 cups Cream
3 whole Large Eggs
2 whole Large Egg Yolks
1/4 teaspoons Salt
1 dash Cayenne Pepper Sauce
1 cup Grated Parmesan Cheese
 

Instructions
Preheat oven to 325 degrees. Cut kernels off cobs. Heat cream to a boil, add kernels and then turn off heat and let corn steep for 10 minutes. Blend in a blender until corn is pureed. Strain mixture through a fine mesh strainer. Discard pulp remaining in strainer. Whisk eggs and yolks and then add a little of the cream mixture at a time, tempering the eggs. Stir in pepper sauce. Pour mixture into 6 buttered one-cup ramekins. Bake for 30 minutes, until set in centers. Remove from oven and let cool to room temperature. Sprinkle cheese on the tops in a thin layer. Using a kitchen torch or broiler, toast the cheese on tops until golden brown.


Originally Submitted
10/4/2012





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