Savory Corn Creme Brulee

1. 1

   Preheat oven to 325 degrees.

2. 2

   Cut kernels off cobs. Heat cream to a boil, add kernels and then turn off heat and let corn steep for 10 minutes. Blend in a blender until corn is pureed. Strain mixture through a fine mesh strainer. Discard pulp remaining in strainer.

3. 3

   Whisk eggs and yolks and then add a little of the cream mixture at a time, tempering the eggs. Stir in pepper sauce.

4. 4

   Pour mixture into 6 buttered one-cup ramekins.

5. 5

   Bake for 30 minutes, until set in centers. Remove from oven and let cool to room temperature.

6. 6

   Sprinkle cheese on the tops in a thin layer. Using a kitchen torch or broiler, toast the cheese on tops until golden brown.

* Per serving · 4 servings · Values may vary.