Sweet Corn Creme Brulee


Sweet Corn Creme Brûlée

Photo by James Acomb


  • 3 tablespoons butter
  • 1/2 cup chopped sweet onion
  • 1/2 cup water
  • 26 ounces frozen whole kernel corn, thawed
  • 1 cup heavy cream
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 2 tablespoons chopped thyme
  • 1/4 cup sugar
  • 1/4 cup parmesan cheese
  • 1 cup milk
  • 2 tablespoons flour
  • Salt and pepper
  • Turbinado sugar for topping
  1. In a large pot over medium heat, melt butter. Add onions and cook until softened, 3-4 minutes. Add water and corn. Bring to a boil and cook until corn is tender, about 3-5 minutes.
  2. Reduce heat to a simmer. Add next 6 ingredients to pot; stirring well to combine.
  3. Whisk together milk and flour until lumps are dissolved. Slowly add milk mixture to corn mixture; stir. Cook additional 6-8 minutes or until mixture has thickened. Remove from heat and season with additional salt and pepper.
  4. Transfer cream corn to 8 ramekins and top each with 3 tablespoons turbinado sugar; creating a uniform thickness. Light a kitchen torch and caramelize one area of the sugar topping until browned. Use a pot holder to rotate the ramekin, and make your way to each area of the ramekin; caramelizing as you go. Turn until the sugar is evenly browned and a hard shell has formed.

–Recipes by Trace Barnett | Photos by James Acomb

This story appears in Birmingham magazine’s November 2017 issue. Subscribe today!

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