Fourth of July

Sweet Corn Pots de Creme

June  7, 2014
0 Ratings
  • Serves 6
Author Notes

Creamy and sweet, these make-ahead desserts get topped with strawberry lime compote and are always an unexpected crowd-pleaser. —HMMessinger

What You'll Need
  • Sweet Corn Pots de Creme
  • 2 cups half and half
  • 2 ears of corn
  • 1/2 cup raw cane sugar
  • 6 egg yolks, at room temp
  • 1/8 teaspoon sea salt
  • Strawberry Lime Compote
  • 1 pint strawberries
  • 1/4 cup honey
  • 1 lime, zested and juiced
  1. Preheat oven to 300.
  2. Cut kernels off of corn. Place kernels, cream and sugar in a sauce pan and heat over medium low for half an hour. Bring mixture to a gentle simmer for an additional 15 minutes, being careful not to boil.
  3. Pulse in a blender until there are no longer large chunks of corn. Pour through a fine mesh sieve to strain. Slowly stream mixture into egg yolks, whisking constantly.
  4. Place ramekins in a baking dish with enough water to cover them half way. Pour cream mixture into six 4 ounce ramekins and bake for 30-45 minutes, or until set.
  5. While pots de creme are chilling, make compote. Combine lime and honey in a small pot and bring to a simmer for 10 minutes. Add strawberries and simmer for another 10-15 minutes, or until berries are soft. Adjust sweetness and acidity to your liking. Maybe throw in a pinch of sea salt. Serve warm or cooled, but not hot.

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Food stylist, photographer, writer, and butter enthusiast. Living in Nashville, Tenn.

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