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Growing up in central New Jersey, I was very much in tune with seasonal agriculture. Farms are surprisingly plentiful in the area, just a few dozen miles from New York City. I kid you not, little ol’ Jersey, the fifth smallest state in the union, is actually one of the biggest agricultural producers in the United States (#11 this year). Famous New Jersey tomatoes certainly get their due, but corn is the true regional all-star. So, if you’re among those who wonder why New Jersey is called the Garden State, it’s not “because it’s too hard to fit ‘Oil and Petrochemical Refinery State’ on a license plate,” as suggested by Gracie Hart from Miss Congeniality<\/em>.<\/p>\n I visited these farm stands every Sunday growing up in NJ, and when my grandma came up from Virginia, my dad and I would always take her to get Jersey corn. Long before Serious Eats editorial director Daniel Gritzer<\/a> tested the very best ways to cook corn<\/a>, my family was popping half-shucked ears into the microwave. But I hadn’t considered that corn could be a fantastic flavoring agent until I moved to New York for college. As my culinary world expanded, so did my appreciation for the versatility of corn. I discovered the joys of cereal milk ice cream, raw corn in tomato salads, and sweet corn pudding. Corn has become a regular part of my savory cooking, though it was less common in my desserts\u2014until now.<\/p>\n Corn cr\u00e8me br\u00fbl\u00e9e is truly the essence of summer corn\u2014sweet but not too sweet and creamy but not too rich. The heavy cream, milk, and blended corn kernels harmonize in a lighter than expected way. And then there’s the caramelized crust. My colleagues can attest that I’ve been eager to br\u00fbl\u00e9e something for a while. In the food corner of TikTok, all sorts of sweet and savory foods are being torched, from lemon posset to mashed potatoes, for reasons that remain unclear. OK, maybe because it’s FUN to wield a blowtorch.\n<\/p>\n But what about something that is actually meant to be br\u00fbl\u00e9ed? Enter my corn cr\u00e8me br\u00fbl\u00e9e: a traditional choice with a twist. Now that the corn husks have settled and the butane tank is empty, I have a summertime corn recipe I’ll be proud to serve again and again. Read on for my tips on making this summery dessert and for the full recipe.\u00a0<\/p>\n <\/p>\n <\/p>\n \n 4 Tips for Making the Best Corn Cr\u00e8me Br\u00fbl\u00e9e <\/span> <\/h2>\n
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August 2024<\/h3>\n<\/p>\n<\/div>\n
\n\nThis One Ingredient Takes Cr\u00e8me Br\u00fbl\u00e9e Over the Top<\/h2>\n