Author Notes
Creamy and sweet, these make-ahead desserts get topped with strawberry lime compote and are always an unexpected crowd-pleaser. —HMMessinger
Ingredients
- 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
Directions
-
Preheat oven to 300.
-
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.
-
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.
-
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.
-
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.
Food stylist, photographer, writer, and butter enthusiast. Living in Nashville, Tenn.
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