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!
MY TOP TIPS FOR MASTERING THIS BAKE
#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.