Corn Crème Brulée

Ingredients for 2 people (can be made in a small pie plate for 2 to share): 

3 ears of corn
1/2 stick of butter
1 1/4 cup of heavy cream
2 TBSP flour
1 1/2 TBSP granulated sugar
1/3 cup turbinado sugar (sugar in the raw)
salt and pepper to taste

Ingredients for 6 people (should be made in individual shallow dishes so each person has equal amount of sugar topping):

5 ears of corn
1 stick of butter
2 cups of heavy cream
1/4 cup of flour
3 TBSP granulated sugar
3/4 cup turbinado sugar (sugar in the raw)
salt and pepper

Directions: 

1. Preheat the broiler to high. Have one small shallow pan ready if making for 2 people. Line up 6 individual shallow dishes on a sheet pan if making for 6 people. 

2. Cut the kernels from the cob and place in a bowl. In a medium saucepan, melt half of the butter then add the corn with a little salt and pepper. Cook over medium heat for 5 minutes. Transfer to a bowl. 

3. In the same saucepan, add the remaining butter. Add the flour and stir for 2-3 minutes or until a mixture smells toasty and slightly changes colors. Add the heavy cream and whisk until the mixture is bubbly. 

4. Whisk in the sugar and cook for additional minute. The mixture should be thickening up quite a bit. If too thick, turn off the heat and add in a little more heavy cream. Stir in your corn and taste for seasoning. Add salt and pepper to taste. 

5. Place the corn mixture in your prepared dishes. Top your corn with a generous amount of turbinado sugar and place under the broiler. Turn on the oven light and watch it! Don't walk away. Remove the corn when the top is caramelized and brown and the sugar is set. 

Serve right away!