Poblano Corn Creme Brulee

Wednesday Vince and I went to Branson to visit with my uncle and cousin who were there for the week. They go every year and most years we go and spend some time with them. They always have a special place picked out for us to have lunch. This year it was Gettin' Basted. I told my cousin . . this is where I want to go from now on! She had mentioned to me a couple of times over the years about the Poblano Cream Corn Brulee. Of course, that's what we had to get for our sides. I think we all got it and it was definitely amazing.  Sherry found a little short video on Instagram of the owner explaining how to make it. I had already looked at some recipes and was thinking about loosely following a corn pudding recipe then adding sugar on top and caramelizing the sugar.

I made it today and it was perfect. So delicious! Here's how I did it.

First, I didn't have a Poblano pepper but I had a Marconi from the garden so I used that and it worked fine. I roasted it over a stove burner, peeled it and chopped about half of it for the corn.

Next, I used Birdseye frozen sweet corn, which I knew was very sweet so I didn't add any sugar to the corn. I bought the 80 oz. bag of corn, divided it into 2 cup portions and got 7 bags plus 2 cups to use today.

Another thing I did - most recipes for corn pudding called for 2 cans of whole corn and 1 can of cream style corn. I'll probably never be making that much so I used the 2 cups of whole kernel sweet corn, and added maybe 2 T. of cream, then used the immersion blender to "blend and chop" some of the corn - maybe 1/3 cup of the corn was chopped and blended.

I made a roux (very light) with butter and flour - maybe 1-1/2 tablespoons and I didn't use all of it.  The pepper was already roasted and didn't need any more cooking so I added the pepper, 2 cups of corn and maybe 3/4 cup of cream. Since it was all hot, I just sprinkled the sugar over everything and stuck the skillet under the broiler.

The corn was served in individual ramekins at the restaurant but I want to make this for Thanksgiving and don't have matching ramekins so I'll do it in a skillet and I wanted to try it in a skillet today.

It was really delicious and SO easy to make.