- 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
- 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.
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.
- 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
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.