Ingredients
– 4 cups fresh or frozen corn kernels
– 1 cup heavy cream
– 1 cup milk
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter
– 3 large egg yolks
– 1 teaspoon salt
– 1 teaspoon freshly cracked black pepper
– 1/2 teaspoon cayenne pepper (optional, for a bit of a kick)
– 1/2 cup brown sugar, for the brûlée topping
Equipment Needed
– Large saucepan
– Mixing bowl
– Whisk
– Wooden spoon
– Ramekins or baking dishes
– Kitchen torch (or broiler for caramelizing)
Step-by-Step Instructions
Let’s dive right into the magic of making this creamy delight! First, I start by placing the corn kernels, heavy cream, and milk in a large saucepan over medium heat. I love hearing the gentle bubbling as it warms up; it’s such a satisfying sound! Stir the mixture occasionally to prevent sticking, bringing it to a simmer, and let it cook for about 10 minutes. This helps to release all those sweet corn flavors! Once it’s simmered down a bit, I remove it from the heat and let it cool slightly before moving on. (See the next page below to continue steps…)