Sweet Corn Custard, Toasted Pumpernickel Bread Crumbs, Sliced Red Horn Peppers, Purslane, Nasturtium Leaves and Petals, Raw Milk Creme Fraiche, Piment d'Espelette
I wanted to make a savory chilled corn custard that tasted as much like corn as I could possibly get it to taste. Which meant that I needed to use the fewest ingredients as possible. So I utilized a little chemical cookery to avoid making the custard with eggs which I thought would compete with the corn too much. I shaved all of the kernels off of of the cobs and blended them with some raw cow's milk. I strained all of the liquid off and poured it into a sauce pan over medium heat that included some onion and garlic that were cooked off. I seasoned it with salt and pepper, brought it up to a simmer and whisked it until it thickened enough to coat the back of a spoon. I strained the liquid yet again and allowed it to cool slightly.
This is where the chemical component came into play. I added some xantham gum and blended the liquid til it thickened to the desired custard consistency. The gum allowed me to achieve the thick smooth texture I wanted without adding any type of flavor to it. I placed the custard in a container and allowed it to chill through for a few hours in the refrigerator.
I spooned the chilled custard into a wide rimmed bowl, making a little divot in the center. I placed some homemade raw milk creme fraiche in the hole and sprinkled it with Espellete powder.
I built the salad around the custard starting with the bread crumbs that were made by tearing apart the pumpernickel and cooking it in melted butter until toasted. I added the sliced peppers, purslane and nasturtium to finish it off.
Sweet Corn - Buzby Farms
Pumpernickel Bread - Wild Flour Bakery
Grass-fed Raw Milk - Hillacres Pride
Organic Red Horn Peppers - Culton Organics
Organic Purslane - Queen's Farm
Organic Nasturtium - My Garden