Baked Gorgonzola and sweetcorn brûlée with seed crackers – Food & Home Magazine

Ingredients

• knob salted butter, to grease
• 500ml (2 cups) fresh cream
• 1 garlic clove, peeled and bruised
• 3 fresh thyme sprigs + extra, to garnish
• 2 bay leaves
• 125g Gorgonzola, crumbled + 50g extra, to serve
• 3 eggs
• ½ tsp salt
• white pepper, to taste
• 2 corn on the cob, kernels sliced off
• 2 tbsp castor sugar
• extra-virgin olive oil, to fry + extra, to drizzle
• 2 tbsp white sesame seeds, toasted
• store-bought seed crackers of choice, to serve