Sweet Corn Creme Brulee

• 1-1/2 cups frozen corn, thawed
• 4-1/2 teaspoons butter
• 3 cups heavy whipping cream
• 1 cup 2% milk
• 8 large egg yolks
• 1-1/4 cups plus 2 tablespoons sugar, divided
• 2 tablespoons vanilla extract
• Fresh raspberries and mint leaves

1. In a large saucepan, saute corn in butter until tender. Reduce heat. Add cream and milk; heat until bubbles form around sides of pan. Cool slightly. Transfer to a blender; cover and process until smooth. Strain and discard corn pulp. Return to pan.
2. In a small bowl, whisk egg yolks and 1-1/4 cups sugar. Stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla.
3. Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325u0b0 for 40-45 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
4. If using a creme brulee torch, sprinkle custards with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
5. If broiling the custards, place ramekins on a
6. ; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
7. Garnish servings with raspberries and mint leaves.

frozen corn, butter, heavy whipping cream, milk, egg yolks, sugar, vanilla, fresh raspberries

Taken from www.tasteofhome.com/recipes/sweet-corn-creme-brulee/ (may not work)