Creamed Corn Brûlée

I had this dish with my mom at @qualityitalian in New York City when she was visiting last. We couldn’t stop talking about it ✨
So here’s our version and it’s insane!

Tip: You can make this ahead - which is great if you’re hosting Thanksgiving!

1 stick butter (we love @vitalfarms)
2 minced shallots
1 16 oz bag frozen sweet corn
2 minced cloves of garlic
1 tsp salt
1/4 tsp freshly ground pepper
2 cups heavy cream
1/2 cup milk
2 egg yolks (@vitalfarms
1 tsp sugar

In a large skillet, melt the butter and sauté the minced shallots for about 5 to 7 minutes. Add the the corn kernels and sauté another 8 to 10 minutes. Add the minced garlic and sauté another minute or two more.

In a medium sauce, pan, heat the cream, milk and half the sautéed corn kernels over medium heat, stirring occasionally just until it comes to a boil. Remove from the heat and set aside.

Preheat oven to 400°.

In a large bowl, whisk together the egg yolks with the granulated sugar.

Purée the cream/corn mixture with a blender or with an immersion blender until almost smooth.

Gradually poor the hot cream mixture over the egg yolks, whisking constantly.

Sprinkle the remaining corn kernels into your oven proof dish. Pour the cream mixture over the corn.

Arrange dish on a tray and add a little water to cover the pan for a hot water bath.

Carefully place in oven and bake for 35-40 minutes. You want it to still have a little wiggle when you shake the pan. But not TOO much!

Let cool at room temp. Or if not serving right away, store in fridge for up to a day. When ready to serve-bring back to room temperature. Sprinkle top with sugar and shake it around to cover surface evenly (about a tablespoon).

At this time you can broil in oven until brown and bubbly or you use your kitchen blow torch! #vitalfarms #vff