Sweet Corn Veloute, Corn Flan and Crispy Bacon

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As seen on the Today Show!

Ingredients

  • 18 ears Sunshine Sweet corn, husked
  • 3 cups heavy cream
  • 9 egg yolks
  • 1 cup finely-grated Parmesan cheese
  • Salt and pepper as directed
  • 1-1/2 cups milk
  • 3 tablespoons butter
  • 9 slices thick-cut bacon, cut in ¼-inch dice
  • 1 large Russet potato, cut in ¼-inch dice
  • 3 tablespoons chopped chives

Instructions

  1. Preheat oven to 325°F. Generously butter twelve 4-ounce custard cups, soufflé cups or ovenproof coffee cups. Place cups in a baking dish.
  2. Cut kernels from the cobs; using the back of a knife, scrape cobs to release the “milk”; stir to combine (makes about 13-½ cups).
  3. Transfer 11 cups kernels to a food processor; process until pureed, about 5 minutes. Spoon corn puree to a fine strainer over a bowl; stir and press with the back of a spoon until the corn in the strainer is very dry (makes about 4-½ cups strained puree).*
  4. In a medium bowl, whisk together cream, 1-½ cups strained puree and egg  yolks until smooth. Stir in 1 cup of the reserved corn kernels, Parmesan cheese, ½ teaspoon salt and ¼ teaspoon pepper. Divide equally among the prepared cups.  Place cups in a small pan; transfer to the preheated oven.
  5. Pour very hot water into the baking pan to reach about 1 inch up the sides of the cups. Cover loosely with a sheet of aluminum foil. Bake until a knife inserted in the center of a Flan comes out clean, 50 to 60 minutes.**
  6. Meanwhile, make Volute: In a small heavy saucepan, Combine remaining 3 cups strained corn puree, milk, ½ teaspoon salt and ¼ teaspoon pepper. Heat over low heat, stirring constantly until mixture is hot.  Do not  boil. Stir in butter: set aside.
  7. For the bacon topping: In a medium skillet, over medium heat, cook bacon until crisp; with a slotted spoon, remove bacon to a small bowl. To skillet, add potatoes to the fat in the pan; cook, stirring frequently until the potatoes are just tender, about 5 minutes, adding the remaining 1-½ cups reserved corn kernels the last 2 minutes of cooking. Stir in cooked bacon
  8. When Flans are done, remove to a wire rack; cool for 5 minutes. Loosen edges; invert each Flan into the center of each of a soup plate. Spoon Veloute around Flans, dividing equally. Sprinkle with the bacon mixture and chives.

Number of servings (yield): 12 servings

Notes

*Make Corn Salt:  Take the kernels left in the strainer and dry them in an oven and crush with salt.
**Cooking time shorter in convection oven.

Note: If prepared ahead of serving, reheat Flans (in the baking cups) until hot; heat Volute in a saucepan just until barely hot.



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