AceFoodDesk says here’s todays food and recipe ideas Corn. Maple Sugar. A candy top? with Kindness & Love XX A&M

Ace Press News From Cutting Room Floor: Published: Dec.06: 2023: Vintage Kitchen News: TELEGRAM Ace Daily News Link https://t.me/+PuI36tlDsM7GpOJe

We only had crème brûlée once when I was a kid. My mom did a great job of preparing and baking the little custards, and carefully covering the top with sugar. She commandeered my father’s blow torch to do the brûlée part, and promptly set a dish towel on fire. Abandoning the effort, she finished them off under the broiler, and brûléed they were indeed. She stuck to plain custards after that.

Now a regular appearance

            Needless to say, it took me quite some time to attempt them on my own, but when I did, they became a regular dessert in our home, one that can be made well ahead of time and offered up to your guests with a flourish! Traditionally made with heavy cream, canned evaporated milk can easily substitute. However, this version uses full-fat coconut milk for the dairy challenged in the family. The lite coconut didn’t work well, but this is a treat and not healthfood! There are not a lot of ingredients, so use really good ones here.

It’s fun to light food on fire

My grandchildren all had their first experiences with a torch while making these, and of course their parents were not invited to the initial firing!

            And dish towels were tucked well out of harm’s way.

When I mentioned I was working on a dairy-free Crème Brûlée a blogger friend suggested adding corn. It was a great suggestion, so I fiddled with my recipe until it was the right balance. The corn flavor was phenomenal with the maple! Definitely a New England match made in Heaven. However, if you don’t want to use the corn, decrease the egg yolks to four, and increase the sugar a bit; the corn adds a lot of sweetness. 

Dairy Free Corn & Maple Crème Brûlée

• 1 can full-fat coconut milk
• 1 1/2 cups pureed corn, from fresh if in season
• 1 plump vanilla bean, split
• ¼ cup granulated maple sugar
• 5 large egg yolks
• 1 tsp. cornstarch
• ¼ tsp. pure maple extract
• 4 tbsp. more maple sugar

            Preheat oven to 375 degrees, and put a kettle of water on to boil. Place ramekins in a roasting pan.

Place coconut milk in a saucepan over medium along with the pureed corn. Split the vanilla bean and scrape the seeds into the milk. Add the pod to the milk while it warms to just below the boil with small simmering bubbles on the side.Whisk egg yolks, corn starch, and sugar until well blended.Let the vanilla bean simmer in coconut milk and corn mixture.

In a mixing bowl, whisk together the sugar, yolks, and cornstarch until well blended. Add the maple extract.

Slowly, very slowly at first, drizzle the hot milk into the egg mixture, whisking all the while to gently temper. You don’t want to make scrambled eggs, so be patient here,

Once everything is combined, put the mixture through a mesh strainer to remove the corn bits and any particles of egg. Put the mixture in a large measuring cup with a spout and pour into the ramekins. That’s the easiest way to transfer without sloshing.

Place the pan in the oven, and add the boiling water to go halfway up the ramekins.

Bake for 40 minutes and check. They should be set with just the slightest jiggle in the middle.

Let cool, then cover and place in the refrigerator, overnight if possible.

When ready to serve, place a tablespoon of maple sugar on each ramekin, evenly with no custard showing, and use a blowtorch to “burn” or caramelize to candy this sugar. Let set a few moments. The sugar will be a hard candy at this point, that will be cracked with the back of the spoon when eaten, a lovely combination of creamy and hard, sweet and slightly bitter.

Love the sound of the crack!

Dairy Free Corn & Maple Crème Brûlée

© Copyright 2023– or current year, The New Vintage Kitchen. Dorothy Grover-Read. The unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with  active link and direction to this original post.

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