Toasted Corn Husk Creme Brûlée

Want a refresher on how to make this?

---

Makes 1, 9 inch round, or 4-6 individual ramekins

INGREDIENTS

• husks from 2-3 small corn

• 1 quart half and half

• 1/2 teaspoon salt

• 8 egg yolks

• 1 teaspoon vanilla extract

• 1/3 cup granulated sugar

• about 1/2 cup raw or turbinado sugar

INSTRUCTIONS

Prepare your infused half and half

Place the corn husks on a baking tray and bake them at 300*F for about 20-30 minutes, until they’re totally crisp and brown all over but not burned.
Let them cool to room temperature, then add them to a pot along with the half and half and salt. Simmer this mixture on the stove for about 20 minutes, stirring frequently. Take the mixture off the heat and let it cool to room temperature before straining it out. I like to let the mixture sit over night in the fridge before straining but its not 100% necessary.

Make your base

In a large bowl, whisk up the egg yolks, sugar, and vanilla. Add in the steeped husk milk and mix well, then strain through a fine mesh strainer to remove any lumps.

Bake

Set the oven to 300*F.

Place your baking dish into a larger baking dish that’s half full with hot water. This will help distribute the heat evenly and ensure it won’t curdle. Carefully pour the brûlée base mixture into your baking dish and bake for about 45-55 minutes, just until the middle is set up but still fairly wobbly.

Open the oven door and turn it off, then let the brûlée cool in there for 3 minutes before refrigerating overnight, covered with plastic.

Torch the brûlée

If there’s any condensation that dripped onto the brûlée, gently dab it off with a paper towel.

Sprinkle the top of the creme brûlée with the raw sugar then torch until its a nice deep rich brown all over.

Dig in immediately!