Corn Creme Brulee With Duck Prosciutto Recipes

Steps:

• In a large saucepan, saute corn in butter until tender. Reduce heat. Add cream and milk; heat until bubbles form around sides of pan. Cool slightly. Transfer to a blender; cover and process until smooth. Strain and discard corn pulp. Return to pan., In a small bowl, whisk egg yolks and 1-1/4 cups sugar. Stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla., Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle custards with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm., Garnish servings with raspberries and mint leaves.

Steps:

• Remove the husk from the ears of corn and cut the kernels off. In a nonstick saute pan melt the butter and saute the corn kernels until they cook and have a few brown specks on them.
• In a medium saucepan, heat the cream, milk, and half the Sauteed corn kernels over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. Puree the mixture with a hand blender until smooth.
• Preheat oven to 300 degrees F.
• In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher. Sprinkle the remaining corn kernels into 8 (6 to 8 ounce) ovenproof ramekins. Pour the cream/corn mixture into the bowls and arrange in a hot water bath. Bake at 300 degrees F, in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each bowl with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.)
• Preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much sugar as will fit onto the top of one of the custards. Pour off the excess sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the bowls on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Or brown them with a blowtorch. Let cool 1 minute before serving.

Steps:

• Preheat the oven to 325 degrees F.
• In a medium saucepan over medium heat, combine the corn kernels, cream, salt and pepper. Bring to a boil, then reduce the heat and simmer for 3 to 5 minutes to bring flavors together.
• Whisk the eggs together in a mixing bowl. Stir in a little of the hot corn mixture, to temper the eggs, then add the remaining corn mixture. Transfer the mixture to a blender and puree. Pass the mixture through a fine sieve, into a bowl, using a rubber spatula or small ladle to press out all the liquid. Discard the solids.
• Put 6 (6-ounce) flameproof ceramic ramekins in a 2-inch-deep flameproof baking dish. Ladle in the corn mixture, dividing evenly. Pour hot tap water into the baking dish, filling the dish about half full. Bake for approximately 35 minutes. Test for slight jiggle then remove them from the oven and let cool for at least 10 minutes. Evenly top each ramekin with the lobster meat and sprinkle with the Parmesan. Blow torch the cheese or put them under a broiler to brown and crisp.
• Make ahead: Once the custards are cooked, cool completely and refrigerate until ready to serve. When ready to serve, bring to room temperature and proceed topping the ramekins with lobster and cheese.

Steps:

• Heat the oven to 300 degrees F. Saute the corn in the butter in a skillet over medium-high heat, until lightly browned. Set aside to cool. Heat the cream, half-and-half, and vanilla bean in a saucepan over medium heat just until it comes to a boil. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks with 1/2 cup granulated sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the custard mixture into a pitcher to smooth it and to remove the vanilla bean. Divide the corn among ramekins or soup plates then top them off with custard. Arrange them in a hot water bath; the water may be very shallow, but that's fine. Bake in the center of the oven until set, 30 to 35 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover each custard with plastic wrap, making sure the plastic does not touch the surface. Refrigerate at least 2 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Sprinkle the surface of the custard with an even layer of coarse sugar and place the dishes on a baking sheet. Broil or torch the surface until the sugar is melted and well browned, about 1 minute. Let cool slightly and serve immediately.

Steps:

• Preheat the oven to 325 degrees F. Cut the kernels from the ears of corn. Cut each corncob into 3 pieces.
• Melt the butter in a large saucepot over medium heat. Stir in the corn kernels and 1 teaspoon salt. Saute until just tender, about 5 minutes, being careful not to let the corn or butter brown. Add the corncobs, coconut milk, and water. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook at a simmer for 15 minutes.
• While the mixture simmers, combine the sugars in a blender or food processor, blend well, and set aside.
• Remove and discard the corncobs. Transfer the mixture to a blender and blend on high speed until smooth. Strain through a fine-mesh sieve into a large bowl, pressing with a silicone spatula to obtain all the pulp; discard any remaining solids. Whisk in 1/2 cup of the sugar mixture, the milk, eggs, egg yolks, and vanilla until thoroughly mixed. Adjust the seasoning to taste with salt, if needed.
• Divide the mixture among six 8-ounce brulee dishes or flameproof ramekins, filling them to just below the rim. Place the dishes in a roasting pan or large baking dish. Pour water into the roasting pan to come about halfway up the sides of the dishes. Cover the pan with plastic wrap and carefully transfer it to the center rack of the oven. Bake until just set, about 35 minutes.
• Remove the dishes from the pan. Refrigerate until well chilled.
• Spread a thin layer of the remaining sugar mixture on top of the baked custards (you may not need it all). Caramelize with a torch. Or place the custards on a baking sheet and caramelize under a preheated broiler. Serve immediately.

Steps:

• Preheat oven to 300 degrees. In a medium saucepan, combine the cream, milk, brown sugar and salt. Cook over moderate heat, stirring until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the 2 tablespoons plus 1 teaspoons of vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
• Set eight 1/2-cup ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for 35 to 40 minutes, or until the creme brulees are set but still slightly jiggly in the center. Uncover and let cool in the pan. Then refrigerate until very cold and firm, at least 5 hours.
• Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position a rack 6 inches from the heat source. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 teaspoons of granulated sugar evenly over each of the creme brulees and broil for about 1 minute, until the tops are carmalized. Remove the creme brulees from the ice water and refrigerate just until chilled, about 15 minutes. Repeat with remaining creme brulees. Alternatively, caramelize the sugar with a propane or bruleee torch. Top the creme brulees with the caramel corn and serve.
• Carmel Corn:.
• Active: 15 minutes; Total: 45 minutes.
• Makes 3 1/2 cups.
• Line a large baking sheet pan with lightly buttered parchment paper or foil. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil. Wash down the sides of the saucepan with a wet pastry brush. Cook the syrup over moderate heat without stirring, until a medium amber caramel color forms, about 7 minutes. Remove from the heat and carefully stir in the butter and salt until melted. Add the popcorn and peanuts and carefully stir to coat all the pieces. Pour the caramel corn onto the buttered sheet pan and spread into an even layer. Drizzle any remaining caramel on top. Let cool for 30 minutes, then break the caramel corn into pieces.