Sweet corn & roasted red pepper crème brûlée

Butter, unsalted	2 tablespoons
Corn, white, kernels cut from cobs	2 large ears
Red peppers, bottled, roasted, diced	½ cup
Thyme, minced	2 tablespoons
Eggs	6 yolks
Cream, heavy	1 ½ cups
Half-and-half	½ cup
Tabasco	Dash or two
Salt	¼ teaspoon
Pepper, freshly ground
Cheddar, white, shredded	1 cup
Sugar, brown	6 tablespoons

1. Preheat the oven to 275°F.
2. Spread the sugar out on a baking sheet in a 1/8-inch layer, and bake for 8 to 10 minutes, until browned a shade darker; let cool.
3. Crush thoroughly with a rolling pin or mallet to make fine crystals.
4. In a medium saucepan over medium heat, melt the butter, add the corn, cover, and cook for 2 minutes, or until tender.
5. Transfer to a medium bowl, and stir in the peppers and thyme.
6. In another medium bowl, whisk the yolks until pale in color.
7. Whisk in the cream, half-and-half, Tabasco, salt, and pepper.
8. Place six flan dishes in a baking pan.
9. Divide the vegetable mixture into the dishes.
10. Sprinkle evenly with the cheese.
11. Divide the custard mixture into the dishes.
12. Add warm water to the pan until halfway up the sides of the flan dishes.
13. Bake for 35 to 40 minutes, or until the center of each custard still jiggles slightly.
14. Remove from the oven, and lift the dishes from the hot water.
15. Place the dishes on a baking sheet.
16. Evenly sprinkle 1 tablespoon of sugar over each custard.
17. Using a hand-held blowtorch, caramelize the sugar.

Recipe adapted from Crème Brûlée by Lou Seibert Pappas.