Sweet Corn Pots De Creme

• 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.

sweet corn, corn, cane sugar, egg yolks, salt, strawberries, honey, lime

Taken from food52.com/recipes/28848-sweet-corn-pots-de-creme (may not work)