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1
Put cream and vanilla bean in a saucepan over medium heat and scald.
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2
Place egg yolks and sugar in a bowl, and while whisking vigorously, slowly add 8 ounces of the hot cream mixture.
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3
Pour the yolks and cream mixture back into custard saucepan and return to high heat, whisking constantly for 2 minutes.
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4
Remove from the heat.
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5
Add the corn pudding, whisking to integrate all ingredients, and return to medium heat for 1 minute.
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6
At this point stop whisking and stir with a wooden spoon.
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7
Add a pinch of salt, to taste.
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8
Lower the heat to a simmer and let the foam calm down from whisking.
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9
Remove the vanilla bean and halve lengthwise.
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10
Scrape the vanilla seeds out of the pod and stir them into the custard.
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11
Preheat the oven to 350 degrees F.
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12
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).
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13
Put the tray in the oven and add about 1/2-inch of water to the tray, creating a water bath.
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14
Bake for 40 minutes or until creme brulee is set to the consistency of custard.
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15
Remove from the oven and let cool to room temperature.
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16
Refrigerate for at least 2 hours.
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17
Preheat the broiler.
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18
Sprinkle 1/4 teaspoon of sugar on top of each dish and put under broiler until sugar begins to brown and caramelizes.
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19
This should take about 1 minute, but watch closely so that the sugar doesn't burn.
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20
Remove from broiler and top with 6 arugula leaves and 5 slices of duck prosciutto on each serving.
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21
Sprinkle with chives.
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22
Warm a medium saucepan over high heat.
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23
Add oil, onion, garlic, ginger, nutmeg, and corn, stirring until the onions and corn has begun to brown.
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24
Stir in the wine and continue cooking over high heat until wine is absorbed.
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25
Add milk, salt, and pepper; bring to boil while stirring, then turn heat down and simmer for 5 minutes.
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26
Put mixture into a food processor in small batches and puree for about 1 to 2 minutes per batch.
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27
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.
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28
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.
