Recipe provided by Chef Crusco catering in Austin, Texas
Ingredients (Makes 6-8 Servings)
- 2 ears sweet corn – husks removed and kernels cut
- 1 tablespoon butter
- 3 cups heavy cream
- 1 cup whole milk
- 1 cup fresh basil (reserve a few leaves for garnish)
- 8 egg yolks
- 1 cup granulated sugar
- 1/2 cup coarse Turbinado sugar
- Melt butter in a saute pan and saute the corn kernels until they caramelize and turn golden.
- In a small pot, heat cream, milk, basil and half the cooked corn kernels over medium heat just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 30 minutes.
- Remove the basil and puree the mixture until smooth. Preheat oven to 300 degrees F.
- In a separate 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 remaining corn kernels into 6-8 (6 oz.) ramekins. Pour the cream/corn mixture into the ramekins and place in a hot water bath.
- Bake at 300 degrees F until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “jiggle” 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. Refrigerate at least 2 hours or overnight.
- Pour 1-2 tbsps. 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.
- Using the oven broiler or blow torch, brown the sugar on top until it starts to bubble. Let cool a minute or two before serving.
- Garnish with fresh basil leaves and serve. Enjoy!