Copycat Steak48 Corn Creme Brûlée

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

4 cups Frozen Corn

1/2 cup Unsalted Butter

1 cup Heavy Cream

1/8 cup All Purpose Flour

2-4 tablespoons Granulated Sugar

Salt & Pepper

Turbinado Sugar

Instructions

Butter 4 small ramekins or one 9-by-9 inch baking dish and set on a rimmed baking sheet.

in a medium saucepan, melt butter. Add the frozen corn and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Transfer to a medium bowl.

In the saucepan, melt the remaining butter. Add the flour and cook over moderate heat, stirring constantly, until the flour and butter smell toasty and begin to thicken, about 2 minutes.

Add the heavy cream and stir until the mixture begins to bubble. Whisk in the granulated sugar and continue to cook for 1 more minute. Add the cooked corn and cook 2 minutes more. Remove from the heat.

Divide the mixture between the ramekins or spread in the baking dish. Sprinkle the tops with sugar.

Use your hand torch and get about 1-2 in. away from the sugar and begin torching the sugar till caramelized.