Sweet corn brulee

The Observer - - LIFE | TASTE - The recipes on this page are from Find­ing Fire by Len­nox Hastie, pub­lished by Hardie Grant Books, RRP $60.

SERVES: 4

WOOD TYPE: olive HEAT: medium-gen­tle em­bers

In­gre­di­ents

3 large corn cobs, husks on 375ml (1½ cups) thick (dou­ble) cream 200ml milk

4 egg yolks

80g (⅓ cup) caster sugar

Method

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.

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