Sweet corn brulee
WOOD TYPE: olive HEAT: medium-gentle embers
3 large corn cobs, husks on 375ml (1½ cups) thick (double) cream 200ml milk
4 egg yolks
80g (⅓ cup) caster sugar
Prepare your wood-fired oven.
Place the corn directly on the burning embers, rotating until evenly blackened on the outside.
Remove, allow to cool enough to handle, peel back the husks and cut off the kernels with a knife.
In a small saucepan, combine the cream, milk and corn kernels and bring to the boil.
Transfer to a clean container and lightly blend using an electric hand blender for 30 seconds (you do not want a purée). Leave to infuse for 1 hour before straining the liquid into a jug.
Whisk the egg yolks and the caster sugar until pale and creamy.
Whisk in the infused corn milk and pass through a fine-mesh sieve. Divide the mixture between four ramekins or heatproof bowls (250 ml/1 cup capacity).
Bake in the wood-fired oven at 120C for 30–40 minutes, or until gently set with a slight wobble in the middle. Remove and allow to cool.
Sprinkle the top with the remaining sugar, rotating the ramekin to ensure an even spread of sugar.
Using a brulee iron heated until very hot in the fire (or alternatively a blowtorch or under a hot grill/broiler), caramelise the sugar until it is a rich amber colour.
Finish with fresh lime zest as the custard sets and hardens. Serve immediately.