Sweet Corn Caramel Creme Brulee

Sweet Corn Caramel Creme Brulee


Up until now, our recipes for our vegetables in desserts feature has been pretty tame… carrot cake, beetroot chocolate pudding, tofu donuts, but today, we step a little outside the norm, and we’ve made a sweet corn dessert, you heard right this ones is a sweet corn dessert! Now, a Caramel Creme Brulee recipe… with sweet corn, it may seem like a strange flavour combo, but bare with me! My husband, was dubious too, he didn’t dare say it, but his facial expression sure did, and he ended up eating a whole serving, which for William (who heavily hates on practically all desserts known to mankind except for Chocolate Brownies and New York Cheesecakes) is a huge tick of approval!

The key to the success of this unusual flavour pairing? The sweetened condensed milk, which really did all the heavy lifting for this bake! It brought the creamy texture required for any creme brulee recipe, the perfect amount of sugar to ensure that the custard was not to eggy but not too sweet, AND the caramel flavour required to make a caramel creme brulee all in one! All I had to do was pop it in the oven and voila! Gorgeous sweetened condensed milk dulce de leche caramel! So what roll does the sweet corn play then? Well, the sweet corn flavour is only slightly detectable, but it works hard to ensure that the caramel isn’t overbearing and sickly sweet (because lets be honest, they can be!). Caramel and Sweet Corn, they’re a match made in dessert heaven! Who would’ve thunk it!

So what do you say? Game enough to try a corn dessert? Go-on, live a little!

#1 While still in the oven, your caramel won't look like caramel. Due to the milk skin that forms during baking, it will look just like it did when it first when in the oven, so if your check on your caramel after 90 minutes and it doesn't look done, stir it up a bit before you decide to leave it in longer, guarantee… it’s caramel underneath.

#2 Pass your mixture through the sieve as many times as is necessary to remove 90% of the bubbles floating on the surface prior to pouring into your ramekins for a neater finish.

#3 You will know your sweet corn and Caramel Creme Brulee is done when it wobbles instead of sloshes, BUT it should only wobble in the centre. Don’t stress if you think it’s still too runny, it will thicken more as it cools in the fridge.

#4 If your construct your crunchy Creme Brulee sugar top and then place them back in the fridge, that hard crust of sugar will begin to melt, so it’s best to add that final touch just prior to serving.

caramel creme brulee, corn dessert, creme brulee recipe
Yield: 5
Author: Dayna Hoskin

Caramel Sweet Corn Creme Brulee

prep time: 30 Mcook time: 2 H & 10 Mtotal time: 2 H & 40 M
The sweet corn flavour is only slightly detectable, but it ensures that the caramel isn’t overbearing and sickly sweet. They’re a match made in dessert heaven!


  • 395g sweetened condensed milk
  • 200ml full cream milk
  • 6 egg yolks
  • 1 ear of fresh sweet corn
  • + caster sugar to top


How to cook Caramel Sweet Corn Creme Brulee

  1. Ensure your oven racks are placed as low down as they can be and set up a casserole dish (large enough for a small saucepan to sit in) 1/3 of the way full of water inside the oven.
  2. Pre-heat your oven to 220 degrees Celcius.
  3. Using a sharp knife, cut the corn kernels from the cob and place into a small saucepan. Add in a 395g can of sweetened condensed milk, stir quickly to combine and cover the saucepan with an oven-safe lid or tin foil.
  4. Place in your water bath to bake for 90 minutes.
  5. Remove your saucepan from the oven carefully and turn the oven down to 160 degrees Celcius. 
  6. Strain the dulce de leche (resulting caramel in the saucepan) into a large jug containing 200ml full cream milk. Press down on the corn kernels in the strainer to ensure all liquid is extracted from them, and discard them.
  7. Whisk your caramel and milk together quickly, then one by one add your egg yolks to the mixture while whisking continuously.
  8. Once thoroughly combined, pass the mixture through a sieve until almost all of the small air bubbles floating on the top of your custard have disappeared and then pour it out into your ramekins ensuring that there is even split of the custard between them all.
  9. Place ramekins back into the water bath in the oven, loosely lay a piece of tin foil over the top of the dish and bake for 40 minutes.
  10. Remove from the water bath, allow to cool at room temperature for 30 minutes, then cover with cling wrap and move to the fridge to set overnight (or for a minimum of 4 hours)
  11. Just before serving, sprinkle 2tsp of caster sugar evenly atop of each Creme Brulee and torch the sugar until it's melted and golden brown.


EQUIPMENT small saucepan with oven proof lid tin foil large casserole dish sharp knife sieve x5 small ramekins whisk large pouring jug
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