Pre-heat your oven to 325F.

While you are making the filling, bring 7 cups of water to a boil for the hot water bath that you are going to bake the corn creme brulees in.

Melt the butter in a skillet over medium-high heat. Add your thawed corn to the butter and cook for about five minutes, until the corn absorbs the butter and the corn develops small brown specks.

Remove half of the corn from the pan and set aside. Then, add the heavy cream and salt to the pan. Bring the mixture to a boil and immediately turn off the heat.

After the mixture has come to a boil and you take it off the heat, use a blender or an emulsifier to puree the mixture.

In a large bowl combine the egg yolks and sugar. Gradually add the puree mixture through a strainer into the egg yolks and sugar. Be careful not to add it too fast because you want to avoid cooking the eggs. Once fully combined add the remaining corn kernels that you set aside and stir.

Add the finished mixture into 6 oven safe ramekins evenly and place the ramekins in a baking dish. Fill the baking dish with boiling water so that the water is halfway up the ramekins.

Place the baking dish in the oven and bake the corn creme brulees at 325F for 35-40 minutes. The creme brulees should shake slightly when the pan is shaken. It should not be firm.

Once done, remove from the water bath and cover with cling wrap. Store in the refrigerator for at least 4 hours. The longer the better.

Prior to eating the corn creme brulee, sprinkle sugar on top (about a tablespoon) and using a kitchen torch, melt the sugar so that it becomes caramelized. If you don’t have a kitchen torch, place them in the broiler for about 2-3 minutes until the sugar is caramelized and brown. Serve and enjoy!