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.


  1. creme brulee is one of my favorite dessert, and as I look at in the photos this looks great and I know that the taste is also amazing =)

  2. You're photos are amazing! And this sounds so good!

  3. I bet this was amazing. I love creme brulee...and there are all the usual ingredients...but I be the corn made it RICH tasting!

  4. As kid I thought corn came from a can, sweet or salty, as long as it came from acan it must be ok?!?! How so very wrong I was!! What a great way to use FRESH sweet corn!

  5. What a fantastic idea! Corn is not used enough in desserts!

  6. Eu amo creme brulle mais nunca fiz com milho. Que saudade da canjica, pamonha e cuscuz nao? Lindas as fotos Lulu, parabens.

  7. I absolutely love variations on creme brulee, and this looks spectacular!

    I also tried to make a sweet corn creme brulee this summer, but the corn flavor wasn't strong enough for me. Do you think it would help to let the kernels and cobs sit in the heavy cream to infuse it with flavor?

  8. Whooooaaaa! So pretty and I've never heard or tasted corn creme brulee! This is amazing Luciana! I am in love with this. This is so special for a corn lover like myself!

  9. There isn't anything much better than sweet corn, except maybe this creme brulee! How very creative! It looks and sounds marvelous!



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