Ruth’s Chris Creamed Corn Brûlée – Sweet, Savory & Golden

Instructions:

1. In a saucepan over medium heat, combine the corn, heavy cream, milk, sugar, butter, salt, and pepper.
2. Bring to a gentle simmer, stirring often, and cook for 10–12 minutes until the mixture begins to thicken slightly.
3. In a small bowl, mix the cornstarch with the water to form a slurry. Stir it into the corn mixture.
4. Cook for another 2–3 minutes, stirring constantly, until thick, creamy, and glossy.
5. Transfer the creamed corn to a shallow oven-safe dish and smooth the surface evenly.
6. Sprinkle an even layer of sugar over the top.
7. Use a kitchen torch to caramelize the sugar until golden and glassy. If using a broiler, place the dish under high heat for 1–2 minutes, watching closely to prevent burning.
8. Let the dish rest for 1–2 minutes so the sugar crust can harden before serving.

Variations

• Blend one cup of the corn mixture and stir it back in for an ultra-silky texture.
• Add a pinch of cayenne for a subtle sweet-heat contrast.
• Stir in a spoonful of cream cheese for extra richness.
• Use fresh corn cut straight from the cob for peak sweetness.

Tips

• Stir frequently while cooking to prevent scorching.
• Keep the simmer gentle to maintain a smooth texture.
• Use a shallow dish to ensure even caramelization.
• Serve immediately after brûléeing for the best crackly crust.