Sweetcorn Crème Brûlée with Toffee Corn

1. Cut the kernels from the cobs by standing them upright on a board and slicing down the cob through the base of the kernels. Set the corn aside in a bowl and put the stripped cobs in a medium pan. Add the 600ml cream to the pan and put over a medium heat to warm through, stirring regularly, until steaming. Remove from the heat, cover with a lid and leave to infuse for at least 1 hr.

2. Heat your oven to 130°C/Fan 110°C/Gas ¾. Remove the corn cobs from the cream and discard, then set the pan over a medium heat to warm through, stirring every now and then to stop it catching. In a large bowl, use a balloon whisk to beat the egg yolks and the 40g sugar until combined and a little paler. Once the cream is steaming hot (but not boiling), gradually pour the cream into the egg mixture, whisking until all is combined.

3. Put the baking dish in a large high-sided roasting tin and pour the custard mixture into the dish. Pour cold water into the roasting tin until it comes two thirds of the way up the side of the dish. Put the roasting tin on the bottom shelf of the oven and cook for 50-60 mins until the custard has set with a slight wobble. Remove the dish from the tin, set aside to cool, then chill for at least 3 hours.

4. Once dry, put the sugar in a medium pan with 1 tbsp water over a medium heat, stirring until dissolved. Continue to cook (without stirring), swirling the pan so it cooks evenly, until it turns into a deep golden caramel. Carefully add the cream – it will splutter – and stir in. Add the sweetcorn kernels and the salt, then stir with a rubber spatula. Pour into a jug and leave to cool.

5. Leave the crème brûlée to cool, out of the fridge, for an hour or so, then serve with the toffee corn spooned on top.

6. Make Ahead
You need to start this at least 4 hours ahead of serving, or prepare it up to the end of step 3 (or 4) the day before. The custard (and toffee sauce) will keep, covered, in the fridge overnight.

7. Be A Better Cook
Lightly spray the sugar sprinkled on the custard with a little water before you blowtorch/grill it to create a more even caramelisation.