Corn Brûlée


In episode 4 of the Food Network Holiday Baking Championship I make a twist on an old favorite and it was just as tasty! Give it a try, you won't be disappointed.


  • 1 Egg (Large)
  • 4 Egg Yolks (Large)
  • 2 cups Heavy Cream
  • 1 cup Corn Milk*
  • ½ tsp Vanilla Extract
  • Pinch Kosher Salt
  • ½ cup Cane Sugar

Corn Milk, Bring to a boil:

  • 4 Ears Corn
  • 2 Sprigs Rosemary
  • 1 tsp Salt

Once corn is cooked, cut corn from cob

Place corn in a sieve and over a bowl, juice corn by scrape kernels against sieve. The resulting “juice” is corn milk.

Now Let’s Get Started:

Preheat oven to 300
Step #1:  In mixing bowl combine, eggs, yolk, & sugar – mix on low until combined
Step #2:  Scald heavy cream in sauce pan (really hot but not boiling)
Step #3:  Combine heavy cream & corn milk
Step #4:  With mixer on low, add scaled milk to eggs slowly until combined (Adding eggs too fast will cook them!)
Step #5:  Add vanilla extract
Step #6:  Evenly distribute mixture in to (6) 8 oz ramekins
Step #7:  Place ramekins in water bath (½” water on sheet pan – this will keep custard from breaking)
Step #8:  Bake at 300o for 35 minutes (custard should be firm to the touch)
Step #9:  Remove from oven & refrigerate
Step #10:  When cooled completely, add 1 TBP of sugar over each
Step #11: Using a kitchen safe torch, brûlée it until they have a dark caramel color

Be Sweet. Be Tempted. ~Chef Maeve

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