Food Network: Corn Creme Brulee with Duck Prosciutto

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Corn Creme Brulee with Duck Prosciutto
Recipe courtesy Joseph Wrede

Ingredients
Custard:
2 cups heavy cream
1/3 of a fresh vanilla bean
3 egg yolks
1/8 cup sugar
26 ounces corn pudding, recipe follows
Pinch salt

To Finish:
1 3/4 teaspoons sugar
42 medium-sized arugula leaves, cleaned and with stems removed

35 thin slices duck proscuitto *see note
Chopped chives

*Note: Duck prosciutto is cured, dried duck breast. It can be found in gourmet
shops or ordered from your butcher.

Directions
Put cream and vanilla bean in a saucepan over medium
heat and scald. Place egg yolks and sugar in a bowl, and while whisking
vigorously, slowly add 8 ounces of the hot cream mixture. Pour the yolks and cream
mixture back into custard saucepan and return to high heat, whisking constantly
for 2 minutes. Remove from the heat.

Add the corn pudding, whisking to integrate all ingredients, and return to medium

heat for 1 minute. At this point stop whisking and stir with a wooden spoon. Add a
pinch of salt, to taste. Lower the heat to a simmer and let the foam calm down
from whisking. Remove the vanilla bean and halve lengthwise. Scrape the vanilla
seeds out of the pod and stir them into the custard.

Preheat the oven to 350 degrees F.

Place 7 shallow creme brulee tureens on a sheet tray and ladle the corn custard
into the dishes (each dish should be about 4/5 full). Put the tray in the oven and
add about 1/2-inch of water to the tray, creating a water bath. Bake for 40
minutes or until creme brulee is set to the consistency of custard. Remove from
the oven and let cool to room temperature. Refrigerate for at least 2 hours.

Preheat the broiler.

Sprinkle 1/4 teaspoon of sugar on top of each dish and put under broiler until
sugar begins to brown and caramelizes. This should take about 1 minute, but watch
closely so that the sugar doesn't burn. Remove from broiler and top with 6 arugula
leaves and 5 slices of duck prosciutto on each serving. Sprinkle with
chives.

Ingredients
Corn Pudding:
1 tablespoon pure olive oil
1 1/2 cups chopped red onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1/8 teaspoon grated nutmeg

6 cups frozen corn kernels
1/2 cup white wine
2 cups milk
1/2 teaspoon salt
Pinch freshly ground black pepper

Directions
Warm a medium saucepan over high heat. Add oil, onion,
garlic, ginger, nutmeg, and corn, stirring until the onions and corn has begun to
brown.

Stir in the wine and continue cooking over high heat until wine is absorbed. Add
milk, salt, and pepper; bring to boil while stirring, then turn heat down and
simmer for 5 minutes. Put mixture into a food processor in small batches and puree

for about 1 to 2 minutes per batch. Take the pureed mixture and push it through a
sieve or a strainer using a rubber spatula or the back of either a ladle or a
large spoon. The goal is to strain out the skin of the corn kernels and onions in
order to get as smooth a pudding as possible, so there's no break in texture
between the pudding and the custard.