Sweet Corn Crème Caramel

Corn this time of year is so sweet and full of natural sugar, that it lends itself to both sweet and savory preparations.  (They don't call it "Butter and Sugar" for nothing.)

This recipe is part homage to Meredith Kurtzman, the pastry chef and queen of all things gelato, at New York City's Otto.  In addition to her famous and irresistible olive oil gelato, Meredith also has a criminally delicious sweet corn gelato, that I first had at a master class she gave while I was in culinary school.  Not too sweet, creamy and highlighting everything that is best about corn right now, it is perfect, and only available for the few weeks while the best fresh corn is in season.

Crème caramel, often called crème renversee, is a classic french custard dessert.  Very similar in overall flavor to a crème brulee, but the difference being that in this case the caramelized sugar is first placed on the bottom of the ramekin baking dish and the custard baked on top of it.  It is then removed from the dish to serve, and reversed, like an upside down cake, with the now top of the custard infused with the caramel.  The magic trick of this recipe, is that also somehow in the cooking, some of the caramel first put in the bottom of the dish and hardened, permanently liquifies, making its own sauce at the same time.  (For a crème brulee, the custard is baked on its own, topped with sugar just before serving, and then the sugar is burnt (bruleed) with either a torch or broiler, to make that crackly hard top.)

Anyway, custard + caramel= amazingly good.  Caramel + corn=old time ballpark good.  Two together?  Yes, good.


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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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