Have you ever had a dish that completely shifts your perspective on a humble ingredient? That was this Sweet and Savory Corn Brûlée for me. I first fell in love with this unique concept at Adega Gaucha in Orlando, and I knew I had to recreate that magic at home.
It’s where a cozy, comforting corn pudding meets the elegant, crackly finish of a classic crème brûlée. The custard is rich and savory with a hint of nutmeg, while the torched sugar top provides that iconic “snap” and a sweet smoky finish. It’s an unexpected showstopper that works just as well as a sophisticated side dish as it does a conversation-starting appetizer.
Why You’ll Love This Recipe
- The Ultimate Textural Contrast: Creamy, silky corn custard underneath a glass-like caramelized sugar crust.
- Unique & Sophisticated: It’s a restaurant-quality dish that feels incredibly fancy but is made with simple pantry staples like canned corn and evaporated milk.
- Make-Ahead Friendly: You can bake the custards a day in advance and simply torch the tops right before your guests arrive.
- Versatile: It perfectly straddles the line between sweet and savory, making it a great pairing for roasted meats or a stand-alone treat.
Recipe Card Info
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour (plus 3 hours chilling)
- Servings: 6 (6-oz ramekins)
- Difficulty: Intermediate
Ingredients
For the Custard Base:
- 4 cups canned sweet corn kernels, drained
- 1 can (12 oz) evaporated milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/4 cup granulated sugar
- 1/4 cup fine yellow cornmeal (helps with the structure)
- 2 Tbsp unsalted butter, melted
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp ground nutmeg
For the Brûlée Topping:
- 3 Tbsp granulated sugar (approx. 1.5 tsp per ramekin)
Instructions
- Prep: Preheat oven to 325°F. Place six 6-ounce ramekins inside a large, deep roasting pan. Lightly butter the inside of each ramekin.
- Blend: Add the drained corn, evaporated milk, and heavy cream to a blender. Blend until creamy but still retaining some small bits of corn for texture.
- Mix: In a bowl, whisk eggs and 1/4 cup sugar until pale. Stir in the blended corn mixture, cornmeal, melted butter, salt, pepper, and nutmeg.
- Water Bath (Bain-Marie): Divide the mixture among the ramekins. Place the roasting pan in the oven and carefully pour hot tap water into the pan until it reaches halfway up the sides of the ramekins.
- Bake: Bake for 35–40 minutes. The edges should be set, but the centers should still have a slight “wobble” when jiggled.
- Chill: Remove ramekins from the water bath and cool to room temperature. Cover and refrigerate for at least 3 hours (or overnight).
- The Brûlée: Just before serving, sprinkle 1.5 teaspoons of sugar evenly over each cold custard. Use a kitchen torch to caramelize the sugar until it’s deep golden and bubbling. Let it sit for 1 minute to harden, then serve immediately.
Chef’s Tips for Success
- Tip 1 (The Wobble Test): Don’t overbake! Like a cheesecake, the center should still jiggle. It will firm up completely in the fridge.
- Tip 2 (Fine Straining): If you want a perfectly smooth, restaurant-style custard, pour the mixture through a fine-mesh strainer before baking to remove the corn skins.
- Tip 3 (Torch Technique): Keep the torch moving in small circles. If you hold it in one spot too long, the sugar will go from caramelized to burnt very quickly.
Encouraging Conclusion
This Sweet and Savory Corn Brûlée is truly in a league of its own. It’s a dish that surprises and delights every person I serve it to. That first crack of the sugar crust followed by the creamy, sweet corn interior is pure culinary bliss.
