Corn crème brûlée

Ingredients for 4 servings:

• 2 can/n corn, each 285 g drained weight
• 1 tbsp butter
• 100 ml cream
• 400 ml sour cream
• 1 shot of milk
• 4 egg yolks
• 4 tsp, heaped sugar, brown

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 20 minutes

perfect side dish to steak

Drain the corn and fry in butter in a pan until the corn kernels develop brown spots. Heat the sour cream, cream, milk, and just under half of the corn kernels in a saucepan while stirring. Once boiling, remove from heat and let cool for at least 15 minutes. Puree the mixture. Preheat the oven to approximately 160°C. Prepare a deep baking tray as a double boiler: the water should be warm to hot when the baking dishes are added. Whisk the egg yolk. While stirring, add the egg yolk to the warm sour cream mixture. Place the remaining corn kernels in ovenproof baking dishes. Pour the sour cream and egg mixture over the corn and bake on the middle rack in the hot double boiler for approximately 35 minutes. The cream should not be completely set. Remove the baking dishes from the double boiler and let cool for 15 minutes. Cover with plastic wrap and refrigerate. The cream will now firm up. The steps up to cooling can easily be completed the day before! Warm the molds in the oven or microwave. Sprinkle the brown sugar over the cream—not too much—and caramelize it with a blowtorch. As with “regular” crème brûlée, the oven’s broiler should also work. Serve the corn crème brûlée immediately. It makes a wonderful side dish with, for example, steak.