Recipe courtesy of Joseph Wrede
Episode: Taos
Total:
1 hr 28 min
Active:
15 min
Yield:
7 servings
Level:
Intermediate

Ingredients

Custard:
To Finish:
Corn Pudding:

Directions

To Finish:

To Finish:

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.

Corn Pudding:

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.

Cook's Note

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

IDEAS YOU'LL LOVE

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Corn and Green Chile Chowder

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Corn Creme Brulee

Recipe courtesy of Gale Gand

Corn Creme Brulee

Recipe courtesy of Gale Gand

Lobster Corn Creme Brulee

Recipe courtesy of Claire Robinson

Creme Brulee

Recipe courtesy of Le Cirque

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking