Corn Creme Brulee

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


  1. Melt butter in a saute pan and saute the corn kernels until they caramelize and turn golden.
  2. 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.
  3. Remove the basil and puree the mixture until smooth. Preheat oven to 300 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the water bath and let cool 15 minutes. Tightly cover each bowl with plastic wrap. Refrigerate at least 2 hours or overnight.
  8. 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.
  9. 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.
  10. Garnish with fresh basil leaves and serve. Enjoy!