-
1
Heat the oven to 300 degrees F.
-
2
Saute the corn in the butter in a skillet over medium-high heat, until lightly browned.
-
3
Set aside to cool.
-
4
Heat the cream, half-and-half, and vanilla bean in a saucepan over medium heat just until it comes to a boil.
-
5
Immediately turn off the heat and set aside to infuse for 10 minutes.
-
6
Whisk the egg yolks with 1/2 cup granulated sugar in a large bowl just until combined.
-
7
Whisking constantly, gradually pour in the hot cream mixture.
-
8
Strain the custard mixture into a pitcher to smooth it and to remove the vanilla bean.
-
9
Divide the corn among ramekins or soup plates then top them off with custard.
-
10
Arrange them in a hot water bath; the water may be very shallow, but that's fine.
-
11
Bake in the center of the oven until set, 30 to 35 minutes.
-
12
Remove from the water bath and let cool 15 minutes.
-
13
Tightly cover each custard with plastic wrap, making sure the plastic does not touch the surface.
-
14
Refrigerate at least 2 hours.
-
15
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch).
-
16
Sprinkle the surface of the custard with an even layer of coarse sugar and place the dishes on a baking sheet.
-
17
Broil or torch the surface until the sugar is melted and well browned, about 1 minute.
-
18
Let cool slightly and serve immediately.
