Polenta Custard

Name: Polenta Custard
Ingredients: 1 ounce polenta; 8 ounces cream; 2 ounces sugar; 1 vanilla bean, split; kosher salt, to taste; 3 egg yolks; 1/4 ounce milk; 2 pounds fresh corn kernels; quantity of water for corn milk; 2 ounces sugar; 1/4 ounce white vinegar; 2 ounces glucose syrup; 1/4 ounce kosher salt; 1 ounce polenta; 4 ounces milk; 1/4 ounce butter; 1/2 ounce sugar; kosher salt, to taste; 1/8 ounce agar agar; 8 ounces water; 4 ounces sugar; 2 ounces lemon juice; salt, to taste; 32 ounces corn juice; 5 ounces sugar; 4 ounces butter; kosher salt, to taste

27 ingredients

12 steps

Ingredients

1 ounce polenta
8 ounces cream
2 ounces sugar
1 vanilla bean, split
kosher salt, to taste
3 egg yolks
1/4 ounce milk
2 pounds fresh corn kernels
quantity of water for corn milk
2 ounces sugar
1/4 ounce white vinegar
2 ounces glucose syrup
1/4 ounce kosher salt
1 ounce polenta
4 ounces milk
1/4 ounce butter
1/2 ounce sugar
kosher salt, to taste
1/8 ounce agar agar
8 ounces water
4 ounces sugar
2 ounces lemon juice
salt, to taste
32 ounces corn juice
5 ounces sugar
4 ounces butter
kosher salt, to taste

Directions

1

Preheat oven to 300 degrees.
2

Combine polenta, cream, 1 ounce sugar, vanilla beans and salt in a medium saucepan.
3

Bring to a boil and then turn heat down and let simmer.
4

Frequently stir until polenta is fully cooked, about 15 minutes.
5

Taste polenta and make sure bitterness has gone away.
6

If not, continue to cook.
7

In a separate bowl, whisk together 1 ounce sugar and egg yolks.
8

Slowly temper hot polenta into mixture.
9

Add milk to slightly loosen up batter.
10

Pour into desired molds and bake in a water bath for about 25 minutes, or until custard has a uniform jiggle.
11

Refrigerate to set.
12

If needed, after custard has set, freeze to make cutting easier.