Southern Comfort™ Spiced Corn Crème Brûlée

Directions

1. Preheat and Prepare Water Bath: Preheat oven to 325°F. Boil water and keep it warm for the water bath.
2. Cook Corn Mixture: Melt 4 tbsp butter in a skillet over medium heat. Add 3 cups thawed corn and sauté for 5 minutes, or until lightly browned. Remove half of the corn and set aside. Add 3 cups heavy cream, 1 tsp salt, and 1 tbsp Weber® Southern Comfort™ Whiskey Flavored Seasoning to the skillet. Bring the mixture to a boil, then immediately remove from heat.
3. Blend and Cool: Blend the corn mixture until smooth using an immersion or conventional blender. Strain through a fine-mesh sieve to remove solids. Refrigerate for 10–15 minutes to cool slightly.
4. Make Custard: In a bowl, whisk 6 egg yolks and ½ cup sugar until smooth. Gradually whisk in the cooled corn puree to avoid cooking the eggs. Stir in the reserved corn kernels.
5. Fill and Bake: Divide the custard mixture evenly among 6 ramekins. Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the ramekins. Bake for 40 minutes, or until the custard is set but slightly jiggly in the center.
6. Cool and Caramelize: Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours, or overnight. Before serving, sprinkle 1 tbsp sugar over each custard. Use a kitchen torch or broiler to caramelize the sugar until golden brown.
7. Serve: Let the caramelized sugar crust cool for 1–2 minutes before serving. Enjoy the creamy, spiced custard with its crisp topping!