RON’S MAJA MAIS BRULEE

Prep Time – 15 minutes

Cooking time – 6 minutes (plus 30 minutes to set or longer)

Yields – 8 to 10 ramekins or 2 loaf aluminum disposable foil pans

2 cups heavy cream

2 cups half and half

1 ½ cup sugar

4 egg yolks

2 eggs

¾ cup cornstarch

1 large can cream style corn

3 tablespoons vanilla extract

4 tablespoons butter, softened

½ cup sugar – for caramelizing (brulee)

Using a medium sauce pan, heat the cream and half and half with the addition of ½ cup sugar over medium heat for about 2 to 3 minutes.

Meanwhile, in a large mixing bowl, whisk together the remaining sugar, yolks, eggs, and cornstarch until it is well combined, smooth and pasty. (You can use a hand held mixer or a mixer stand.)

SLOWLY ADD THE CREAM MIXTURE TO the egg mixture and continue to whisk until well combined.  Do not interchange this process. Adding the egg mixture to the cream mixture will result to an “eggy or omelet” type of batter. 

When done, return the combined mixture into the pot and bring to a rolling boil while carefully whisking using a WOODEN SPATULA.  This process may take from 2 minutes until 3 minutes.  Remove from the stove.

Add corn, vanilla and butter and combine well.  Transfer to ramekins or disposable aluminum loaf pans (buttered and powdered with sugar).

Chill in the refrigerator anywhere from 30 minutes to overnight to set.

Before serving, sprinkle white sugar on top shaking off some of the excess.  Using a blow torch, caramelize the top until it’s dark brown and the crust is hard.  Serve right away.

Note: If you do not have a blow torch, set your oven to broil at 425 F and bake the custard 5 inches away from the heat for about 4 minutes until top is golden brown and the crust is hard.