Sable Kitchen & Bar: Sweet Corn Crème Brûlée

This decadent corn concoction created by former Bravo "Top Chef" competitor Heather Terhune is sure to be a top pick at your Thanksgiving feast.

Ingredients:
4 ears sweet corn
4 cups heavy cream
8 egg yolks
¼ cup granulated sugar
½ Cup Coarse Raw Sugar
1 tsp Salt
Dash of sea salt

Steps:
1. Remove the husk from the ears of corn and cut the corn kernels off, reserve for later.
2. In a large saucepan, heat the cream and the corn cobs. Stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
3. Preheat oven to 300 degrees.
4. In a large bowl, whisk the egg yolks with the sugar and salt. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher.
5. Divide the corn kernels evenly into 6 (8 ounce) ovenproof ramekins.
Pour the cream mixture into the bowls and arrange in a hot water bath.
6. Bake at 300 degrees in the center of the oven until almost set, but still a bit soft in the center for 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.
7. Remove from the water bath and let cool 15 minutes. Tightly cover each bowl with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.)
8. Uncover the chilled custards. Pour as much sugar as will fit onto the top of one of the custards. Pour off the excess sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
9. Place the bowls on a baking sheet. Brown them with a blowtorch.
10. Let cool 1 minute before serving. Sprinkle with French Sea Salt.

Sable Kitchen & Bar, 505 North State Street (at Illinois Street); 312-755-9704.

Photo: Courtesy of Sable Kitchen