Burritt Room + Tavern's Sweet Corn Crème Brulee Recipe | Tasting

Corn makes its way into the dessert course

Corn isn't an ingredient we shy away from, especially when the season is in full swing. But Ashley Weaver, the chef at Charlie Palmer's Burritt Room + Tavern in San Francisco, has brought our love of the cob to the end of the meal with her corn crème brûlée. Weaver takes the sweet kernels and infuses them into a milk-cream mixture, adding just enough sugar to enhance the corn's natural sugars. Served with tart blackberries, the dessert speaks to the season while sweetly boosting our corn recipe collection.

Recipe adapted from Ashley Weaver, Burritt Room + Tavern, San Francisco

Sweet Corn Crème Brûlées
5 from 1 ratings
Sweet Corn Crème Brûlée from Ashley Weaver, Burritt Room + Tavern, San Francisco
Prep Time
Cook Time
Total time: 1 hour, 40 minutes
  • 2 ears corn
  • 1 tablespoon unsalted butter
  • 1¾ cups heavy cream, divided
  • 1¾ cups whole milk, divided
  • ¼ cup granulated sugar
  • 6 egg yolks, whisked
  • Hot water
  • 3 tablespoons raw sugar
  • 1 pint fresh blackberries
  1. Preheat the oven to 350°. Peel the husks away from the corn but don't remove them. Remove the fine silks, then cover the corn again with the husk. Place the ears on a baking sheet and roast for 15 minutes. Turn the corn over and continue roasting until the corn is plump and the husks are browned, about 15 minutes more. Remove the corn from the oven, set aside to cool slightly, then remove the husks and slice the kernels off the cob.
  2. In a medium saucepan set over medium heat, add the butter. Once the butter is melted add the corn kernels, ¾ cup of the cream and ¾ cup of the milk. Cook until the corn is very soft and the kernels begin to pop, about 20 minutes. Carefully add the mixture to a blender and blend until smooth. Strain through a fine-mesh strainer and return to the saucepan.
  3. Add the remaining 1 cup heavy cream, 1 cup milk and the granulated sugar and bring to a boil. Strain the mixture through a fine-mesh strainer into a large bowl and set aside to cool completely. Once the mixture is cooled, whisk in the egg yolks and pour the mixture into six 4-ounce ramekins.
  4. Turn the oven down to 300°. Place the ramekins in a high-sided baking pan and add enough hot water to come halfway up the sides of the ramekins. Cover the baking pan with foil and place the pan in the oven. Bake until the custard is set, about one hour. Remove the pan from the oven and set aside. Allow the crème brûlées to cool completely in the water bath, then remove and refrigerate overnight.
  5. Sprinkle the tops of the crème brûlées with raw sugar and use a blowtorch to caramelize the sugar. Alternatively, turn on the broiler, place the sugared crème brûlées on a baking sheet and place under the broiler. Broil until the sugar caramelizes, about 2 to 3 minutes. Serve with fresh blackberries.
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