Sweet Corn Creme Brûlée


Sweet Corn Creme Brûlée // www.acozykitchen.com

I love sweet corn ice cream. Have you had it before? It’s sweet…and corn-y tasting. I’m at a bit of loss for descriptor words, forgive me. But you know what I mean! Almost like sweet creamed corn but with the texture of ice cream.

This is very similar, except that the texture is like a really good creme brûlée. When I worked my first restaurant job, we had a really bad creme brûlée on the menu; I didn’t care because my job was to dust the tops with sugar and burn the sugar with a blow torch. I was totally content with my small little job! I found it fun and satisfying.


If you make this recipe, try and find the most beautiful corn you can find. I found this super fragrant and sweet bi-colored corn at the market and was impressed with how flavorful it was. It’s necessary for the step of infusing the cream with corn and the chopped up chunks of cob.

The cream and corn hang out together for 30 minutes or so. I recommend giving it a taste and letting it steep some more if you think it needs it.

And then it’s pretty much just like normal creme brûlée. Cream is heated and tempered with egg yolks so no scrambled eggs occur. There’s a division of the custard and then it’s all baked in a water bath for 30 minutes or so.


I know some people like their creme brûlée room temperature. I am not one of those people. I looove the cold, firm custard texture with the spiky, crunchy burnt sugar.

When you take a bite it taste exactly like corn! Like, sweet corn. It’s amazing. I’m totally in love with this dessert. I hope you try and fall in love, too.



Sweet Corn Creme Brûlée

Prep Time: 10 minutes
Cook Time: 1 hour


  • 1 pint heavy cream
  • 1 corn on the cob, kernels cut off and cob chopped up
  • Pinch of salt
  • 1/4 cup white granulated sugar, plus 1 tablespoon, divided
  • 1/4 vanilla bean, scraped
  • 3 large egg yolks


  • In a small bowl, mix together 2 tablespoons of sugar with the vanilla bean caviar until it's evenly dispersed throughout the sugar. In a saucepan, combine the heavy cream, chopped up cobs, corn kernels, salt, and vanilla sugar. Bring to cream to a light boil; immediately turn off the heat, cover and allow to steep for 30 minutes. Run the cream through a sieve, pressing the kernels with the back of a wooden spoon so they can release any liquids.
  • Preheat the oven to 300 degrees F. In a separate bowl, whisk together the remaining sugar (3 tablespoons) and egg yolks. Temper the mixture by ladling about 1/4 cup of the warm cream mixture into the egg yolks, whisking the entire time. Add the remaining warm cream mixture and whisk until completely combined. Run the mixture through a fine-mesh sieve to catch any eggy bits that might've cooked up. Divide the custard between ramekins (you should be able to fill about 5 to 6).
  • Place the ramekins in a large baking dish. Transfer to the baking dish to the rack of the oven and then, using a kettle, pour enough water into the baking pan so it reaches about half way up the sides of the ramekins. Bake for 20 to 25 minutes, until firm but still jiggly. Carefully remove the warm ramekins and allow to cool slightly on the kitchen counter before transfer them to the fridge to chill for 2 to 3 hours.
  • Sprinkle about 1 1/2 teaspoons of sugar over each custard. Using a torch, that's about 1 to 2 inches above the surface of the custard, consistently move the flame until the sugar bubbles, turns a light golden brown and creates a smooth surface. Serve promptly.


If you don't have a vanilla bean, you can add a teaspoon of vanilla extract.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Medeja July 11, 2014 at 3:07 am

    I have never had any desserts with corn 🙂 looks super yummy!

  • Reply Abby @ The Frosted Vegan July 11, 2014 at 6:25 am

    Whoa, mind blown. I’m so going to veganize the shit outta this.

    • Reply Adrianna Adarme July 11, 2014 at 12:47 pm

      Do it, girl.

      • Reply Michiko Kobayashi September 22, 2017 at 5:14 pm

        I wonder if you even need eggs if you have enough corn. The starch might just bind it.

        • Reply Adrianna Adarme September 24, 2017 at 8:25 am

          I found that it needed to eggs. The corn wasn’t exactly enough.

  • Reply Marie @ Little Kitchie July 11, 2014 at 6:42 am

    This is brilliant!

  • Reply [email protected] July 11, 2014 at 7:52 am

    Sweet corn holds a special place in my heart and this creme brulee will close the deal!

  • Reply Patricia Scarpin July 11, 2014 at 10:02 am

    I love sweet corn ice cream, too! And the idea of turning the custard into crème brûlée is fantastic – yours looks delish!

  • Reply Alanna July 11, 2014 at 10:34 am

    This is genius, and so simple! Thank you for sharing!

  • Reply stephanie @ iamafoodblog July 11, 2014 at 12:15 pm

    heehee love your corn ice cream description 🙂

    this corn creme brulee sounds absolutely delightful! there are actually a lot of asian desserts and they’re super yum so i can totally imagine the flavour. would it be weird texturally if you added the corn kernels back in?


    • Reply Adrianna Adarme July 11, 2014 at 12:47 pm

      I actually thought of doing that and I kinda think it’d be pretty good, as long as they were whole and plump, rather than overcooked and mushy. I think it might be kinda nice!

  • Reply cynthia July 11, 2014 at 12:25 pm

    This. Is. AMAZING. I’m becoming increasingly convinced that there’s not a single dessert that wouldn’t be 10x more amazing sweet-corn-ified… and your creme brulee may have just made that theory a true fact. Love this so much!!

  • Reply Sweet Corn Creme Brûlée - The Recipe Daily July 12, 2014 at 12:05 am

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  • Reply Millie l Add A Little July 12, 2014 at 12:06 pm

    This looks amazing Adrianna, I love how the sweetness of the corn comes through!! Perfect for summer!

  • Reply Young Wifey July 12, 2014 at 12:28 pm

    I would never have thought to merge corn and creme brûlée!

  • Reply Lindsay July 12, 2014 at 1:01 pm

    I’ve never heard of a corn creme brulee, but its a fantastic idea!

  • Reply Autumn July 12, 2014 at 4:25 pm

    I NEED A TORCH! This sounds perfect. Love the totally simplified ingredient list, which I bet really lets the corn flavor shine through.

  • Reply Michelle @ Leo Sigh July 13, 2014 at 7:38 am

    Here in Thailand, corn is actually added to ice cream (put on the bottom of the scoop or the ice cream eaten on a hotdog bun and then sprinkled with sweet corn and topped with condensed milk – yum!). Haven’t tried it this way though, but your recipe looks awesome.

  • Reply Christy Woolum July 13, 2014 at 1:22 pm

    I just love your blog. I added it to my blogroll and love your photos and recipes. I will be back. I think I should go try this delicious recipe.

  • Reply Stephanie July 13, 2014 at 3:19 pm

    This is soooo up my ally! I love corn flavored desserts and we have a ton of amazing corn at the markets right now. Pinning it for later!

  • Reply Quyen July 14, 2014 at 2:08 pm

    Yum! I love the idea of using corn in desserts. It is used a lot in Mexico and I wish we have it more here in the states!

  • Reply Liz @ Tip Top Shape July 14, 2014 at 7:59 pm

    This is so delightfully unique!

  • Reply Thalia @ butter and brioche July 14, 2014 at 10:02 pm

    what an awesome idea to use sweet corn for the creme brûlée.. never seen a recipe like this before! definitely something i will be trying. thanks for sharing the idea!

  • Reply Kate @ ¡Hola! Jalapeño July 19, 2014 at 5:16 am

    Gorgeous photos! I can’t wait until my corn is ready so I can make this.

  • Reply Erin @ The Spiffy Cookie July 20, 2014 at 6:06 am

    I do love sweet corn ice cream which means I would also love to get my hands on this creme brulee.

  • Reply Erica @ Cannella Vita July 23, 2014 at 4:56 pm

    Love this! My dad makes an awesome corn pudding every Thanksgiving… this is like bringing that to a whole new level, can’t wait to try it!

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