Martha Stewart Living Radio: The Radio Blog

Baking, Plain and Fancy

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Marguerite Henderson joined us on "Living Today" to talk about her new book, "Small Sweet Treats."

“I wrote this book to give readers a chance to create their own joyous food memories,” she says, adding that baking doesn’t have to be complicated to delight a family.

Still, the book does include a few things that you wouldn’t mind serving to company. She shared with us this unusual creme brulee recipe that combines corn and blueberries for a luscious dessert.

Sweet Corn Creme Brulee with Blueberries
Serves 8
Corn and blueberries you say? A strange combination, but they work in this unusual creme brulee.

Ingredients
Custard
2 cups fresh corn kernels, scraped from 2 ears of corn
4 tablespoons unsalted butter
3 1/2 cups half-and-half
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
8 large egg yolks
3/4 cup sugar

Topping
1 cup fresh blueberries
1/4 cup sugar

1. Place the corn in a saucepan with the butter; cook for 3 to 5 minutes until corn is softened and fragrant; set aside. Heath the half-and-half mixture in a saucepan until cream is bubbling slightly. Add the cooked corn to the half-and-half mixture, and let steep for 15 to 20 minutes. Place the mixture in a blender or food processor, and blend until corn is slightly pureed, but not completely liquefied.

2. Beat the egg yolks and 3/4 cup sugar in a mixer until light yellow and thickened. Slowly add the corn mixture to the egg yolks, beating until completely mixed. Pour into eight 1-cup ramekins, filling each almost full. Place the ramekins in a baking pan. Pour hot water into the baking pan until it is halfway up the sides of the ramekins. Bake on the middle rack of the oven at 300 degrees for 35 to 40 minutes until set. Cool in refrigerator for 2 to 24 hours, covered lightly with plastic wrap.

3. When ready to serve, lightly sprinkle the tops of the custard with the remaining sugar. Heat a broiler, and brown the tops of the custard for 3 to 4 minutes, just until sugar melts and is golden. Top each with 2 tablespoons blueberries while the sugar is still warm. Chill again for a few hours until sugar hardens.

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