I do loooooooove corn — and pretty much anything made from it.

Thanksgiving has passed, but I just cannot get enough dishes made from corn (e.g. corn pudding/casserole).

That is why the recipe that I am about to present to you today is made from corn. But instead of a savory corn dish, this one is sweet.  That’s right!

Americans may not be as familiar with the wide range of Brazilian corn recipes– especially sweet one– that we have and cherish so much, but it’s never too late to give them a try.  Don’t you agree?

In Brazil we have pamonha (which in Northeastern Brazil signifies a type of sweet yellow corn tamale), corn ice cream, canjica nordestina (a type of sliced corn pudding), munguzá doce (sweet corn-coconut pudding), cakes as bolo de fubá com coco (coconut-cornmeal cake), and cuzcuz de milho (cornmeal couscous), to name just a few.

Our recipe for today– corn creme brulée– is not part of that traditional list, but it’s something new for me, and I am willing to try it. I must confess that its taste and creaminess remind me a bit of the canjica nordestina that I grew up eating during the June Festival every year in Brazil.  It’s also more upscale, gluten-free, and great for serving at dinner parties.

Just be aware that instead of the heavy cream and whole milk traditionally called for in creme brulée recipes, I used coconut milk and sweetened condensed milk, respectively, because both are ingredients commonly utilized in our sweet corn recipes. I have also added a few spices for the same reason. OK, I think it is fair to say that I have “Brazilianized” this recipe pretty thoroughly.

Anyway, I hope you are eager to try today’s recipe…You won’t regret it at all!!  As for me, please excuse me because I just can’t get enough of it.

See ya soon… xx

Corn Creme Brulée

Serves 8-12

By Denise Browning

Segment: From My Table To Yours/ Brazilian Inspired

Ingredients:

2 ears sweet corn, husks removed and kernels cut off (about 1 cup corn kernels)

3 cups coconut milk

1 cup sweetened condensed milk

1 cinnamon stick

8 egg yolks

1 cup granulated sugar

1/2 teaspoon ground cinnamon

A dash of freshly ground nutmeg

Coarse sugar to sprinkle on top of the cooked custards

Directions:

In a medium saucepan, combine the corn kernels, coconut milk, condensed milk, and cinnamon stick together and heat over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. Discard the cinnamon stick and puree the mixture in the blender until smooth.  Set aside.

Preheat oven to 325º F (about 160º C).

In a large bowl, whisk well the egg yolks with the granulated sugar, ground cinnamon, and nutmeg. Gradually pour in the warm coconut milk mixture, whisking constantly. Then, strain the mixture into a pitcher and pour into 8-12 ovenproof ramekins. Arrange the ramekins into a metal baking pan filled with enough hot water to come halfway up the sides of the ramekins.

Bake for about 30 to 40 minutes or until almost set but still a bit soft in the center.  Baking time will vary according to the size of the ramekin, but the custard should tremble a bit when the ramekin is shaken gently.  It will firm up more as it cools.

Remove ramekins from the water bath and let cool for 15 minutes. Tightly cover each bowl with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate for at least 2 hours to up to 24 hours.

Uncover the chilled custards. Sprinkle each custard evenly with about 2 teaspoons of sugar on top. Using a kitchen torch, caramelize the sugar. Alternatively, you can preheat the broiler, and broil for 1 to 2 minutes until the sugar melts and caramelizes, rotating the cups and watching closely to avoid burning. Let the crème brûlée sit for at least 5 minutes before serving. Do not brulée the dessert more than 20 minutes in advance of serving. Decorate as desired.  Enjoy!

___________________________________________________________________________________

Receita em Português:

Creme Brulé de Milho

Serve 8 a 12 pessoas

Autora: Denise Browning

 Ingredientes:

2 espigas de milho, palha removida e caroços de milho separados da espiga (aproximadamente 1 xícara de milho)

3 xícaras de (chá) de leite de coco

1 xícara de (chá) de leite condensado

1 pau de canela

8 gemas

1 xícara de (chá) de açúcar granulado

1/2 colher de (chá) de canela em pó

Uma pitada de noz-moscada

Açúcar granulado para polvilhar sobre os cremes brulées cozidos

Modo de Preparo:

Em uma panela média, misture os caroços de milho, o leite de coco, o leite condensado e o pau de canela. Aqueça essa mistura sobre fogo médio, mexendo ocasionalmente, até que levante fervura. Depois desligue o fogo e reserve a mistura por 15 minutos para tomar gosto. Bata a mistura no liquidificador até obter uma mistura homogênea. Reserve.

Pré-aqueça o forno a 160 º C.

Em uma tigela grande, usando um batedor de mão, misture bem as gemas com o açúcar granulado, a canela em pó e a noz-moscada. Aos poucos, despeje a mistura morna de leite de coco sobre as gemas, mexendo constantemente. Em seguida, coe a mistura numa peneira ou coador fino e despeje em 8-12 ramekins refratários. Arrume as forminhas em uma assadeira de metal com água quente o suficiente para chegar até a metade das laterais dos ramekins.

Asse em banho-maria por cerca de 30 a 40 minutos ou até que o creme esteja firme nas bordas e levemente mole no centro. O tempo de cozedura varia de acordo com o tamanho do ramekin.
Remova os ramekins do banho-maria e deixe esfriar por 15 minutos. Cubra cada forminha com filme plástico, tomando cuidado para que o plástico não toque a superfície do creme. Refrigere por 2 a 24 horas.

Vinte minutos antes de servir, descubra os cremes gelados. Polvilhe uniformemente cada creme com cerca de 2 colheres de (chá) de açúcar em cima. Usando um maçarico de cozinha, caramelize o açúcar. Alternativamente, você pode pré-aquecer a grelha do forno e grelhar cada um dos cremes por 1 a 2 minutos, girando as forminhas de vez em quando para o açúcar não queimar. Deixe o crème brûlée descansar por pelo menos 5 minutos antes de servir. Decore e sirva. Bom apetite!

__________________________________________________________________________