Sweet Corn Crème Brûlée

1. 1

   ["Remove the husk from the ears of corn and cut the kernels off. Puree the corn and milk in a blender until smooth. Strain the mixture into a pitcher. Add the cream and cook in a pan until it starts to boil.", "Preheat oven to 300 degrees F.", "In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Add vanilla. Pour the cream mixture into the bowls and arrange in a hot water bath. Bake at 300 degrees F in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should ""shimmy"" a bit when you shake the pan; it will firm up more as it cools.", "Remove from the water bath and let cool 15 minutes. Tightly cover each bowl with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.)", "Preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much sugar as will fit onto the top of one of the custards. Pour off the excess sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.", "Place the bowls on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Or brown them with a blowtorch. Let cool 1 minute before serving."]

* Per serving · 4 servings · Values may vary.