Corn Brûlée with Cotija and Chipotle Crema
HOW TO MAKE IT
- Preheat the oven to 375°F and bring a kettle of water to a boil. Butter six 8-ounce ramekins and arrange them in a 9x13-inch casserole and set aside.
- Put the corn kernels in a blender with 1 cup of the Crema Mexicana, the eggs, 1/2 cup of the crumbled Cotija, salt and pepper. Pulse to make a coarse puree, with a little of the corn’s texture still visible. Divide the mixture among the prepared ramekins.
- Pour the boiling water into the casserole to come halfway up the outsides of the ramekins. Set the casserole carefully into the oven and bake for 20 minutes, just until the centers are set. While it bakes, blend the remaining 1/2 cup Crema with the minced chipotle in adobo
- Remove the ramekins from the oven, drizzle the tops with the chipotle Crema, sprinkle with the remaining crumbled Cotija, and serve immediately.