Sweet Corn & Peach Pot de Crème

There’s a recipe for my chocolate espresso pot de crème in my cookbook, it’s very decadent, so I decided to try my hand at a “lighter” custard.

My sweet neighbors brought us peaches from Asheville – and I just have to say: I don’t know what I was eating before! I had to eat my peach over the sink, and while at the grocery store, I was totally inspired by the sweet corn…

I use these Weck canning jars as my pots, they are heat resistant, and come with a lid.

Sweet Corn & Peach Pot de Crème – 12 servings
2 ears of sweet corn 1 tablespoon unsalted butter
1 3/4 cups heavy cream
1 3/4 cups whole milk
1/4 cup sugar
6 egg yolks
2 peaches, peeled and diced

Preheat the oven to 300 degrees F.

Prepare the 2 ears of corn by pulling back their husks (without removing), and pulling out the silk. Cover the corn back up with their husks, and bake for 30 minutes. Remove from the oven, allow to cool. Discard husks, and cut away the kernels.

In a medium saucepan, over medium heat melt the butter – add the corn kernels. Cook for about 5 minutes, stirring to coat in butter. Add 3/4 cup of heavy cream, and 3/4 cup of whole milk. Bring to a boil, reduce heat and simmer for 20 minutes.

Using an immersion blender or a blender, carefully blend the corn and milk mixture until fully puréed. Return puréed mixture to clean saucepan, add the remaining 1 cup of heavy cream and 1 cup of whole milk and bring to a simmer. Meanwhile in a large bowl, whisk together sugar and egg yolks until combined, set aside.

Strain cream mixture, discard corn purée, and whisk strained cream into the sugar yolk mixture. Return to saucepan over low heat, occasionally stirring, until thickened (my recommended test: draw a line through the back of a wooden spoon, if the mixture doesn’t run – it’s done!). Remove from heat, and use a fine meshed sieve to strain.

(I decided a third strain wasn’t a bad idea, so as I was dividing the mixture, I actually strained it into each pot). Divide into 12 10-ounce pots, and place in a water bath, where the hot water comes up half way up to the pots. Cover baking tray with aluminum foil – poke a few holes. Bake for 1 hour at 350 degrees F.

Remove the pots from the hot water, and place on a cooling rack. Cool completely. Cover and refrigerate over night.

To serve, dice peaches and top custards. Serve immediately.

Bon appetit! Happy Cooking!