Recipe courtesy of Erica Miller, Tyler Florence, and Aarón Sánchez

Savory Corn Butternut Squash Brulee

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  • Level: Easy
  • Yield: 6 servings
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2 Eggs

1 cup cream

1 cup corn- raw, off the cob

1 cup butternut squash, diced

1/2 tablespoon garlic

1/2 tablespoon shallots

2 tablespoons olive oil

Salt and pepper to taste


  1. Grease 4 ramekins with soft butter, mix the eggs and cream together and fill the molds half way up. Saute the other 4 ingredients for 4 to 5 minutes and put into the mold bake in a water bath at 375 degrees (or 20 minutes or until stiff to the shake.)