Copycat Steak48 Corn Creme Brûlée
The creaminess of the corn is simply delicious but the brûlée of this simple side dish truly sets it apart as a memorable addition to any meal. Enjoy this steakhouse worthy side dish in the comfort of your own home.
- 4 cup Frozen Corn (Thawed [or Canned Corn: Drained])
- 1/2 cup Unsalted Butter (1 Stick)
- 1 cup Heavy Cream
- 1/8 cup All Purpose Flour
- 2-4 tbsp Granulated Sugar (Depending on Preferred Sweetness Level)
- Salt & Pepper (As Desired)
- Turbinado Sugar (For Topping [or Granulated Sugar])
- 1
Butter 4 small ramekins or one 9-by-9 inch baking dish and set on a rimmed baking sheet.
- 2
in a medium saucepan, melt butter. Add the frozen corn and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Transfer to a medium bowl.
- 3
In the saucepan, melt the remaining butter. Add the flour and cook over moderate heat, stirring constantly, until the flour and butter smell toasty and begin to thicken, about 2 minutes.
- 4
Add the heavy cream and stir until the mixture begins to bubble. Whisk in the granulated sugar and continue to cook for 1 more minute. Add the cooked corn and cook 2 minutes more. Remove from the heat.
- 5
Divide the mixture between the ramekins or spread in the baking dish. Sprinkle the tops with sugar.
- 6
Use your hand torch and get about 1-2 in. away from the sugar and begin torching the sugar till caramelized.
- 7
NoteYou can also do this in the oven on broil but keep a close eye on it.
copycat, corn, creme brûlée, side dish, dinner - 2