Chef Daniel Eardley
Chestnut | New York
Corn Flan Tamale with Lobster Mushrooms
Chef Daniel Eardley of Chestnut – Brooklyn, NY
Adapted by StarChefs.com
Yields: 18 servings
Ingredients:
Corn Juice:
- 24 ears of corn
Corn Flan:
- 6 eggs
- 1 pinch salt
- 1 quart corn juice
- ⅓ cup heavy cream
Lobster Mushrooms:
- Extra virgin olive oil
- ½ pound lobster mushrooms, trimmed, cleaned, and sliced
- Salt and pepper
To Assemble and Serve:
- ½ pound chorizo, dried in oven and processed to a fine powder
Corn Sprouts
Method:
For the Corn Juice:
Remove corn husks and reserve. Shave all kernels off of the ears of corn. Place the corn kernels into a food processor and puree. Pass liquid through a sieve, making sure to save as much juice as you can and reserve.
For the Corn Flan Tamale:
Preheat oven to 325°F. In a plastic container, whisk eggs with salt until blended completely. Add corn juice and cream and chill in the refrigerator for 10 minutes. Skim the foam off the top of the liquid, pour into molds, and bake in a water bath, covered, until firm (about 25 minutes for 2-inch molds). Be careful not to overcook, as flan will not be creamy if it gets too hot. Cool to room temperature and turn flan out of the molds into the reserved husks.
For the Lobster Mushrooms:
In a non-reactive pan, heat an ample amount of olive oil, add mushrooms, and season with salt and pepper. Lower heat and cook until tender.
To Assemble and Serve:
Steam Tamale in husk just long enough to take the chill off. With a razor, split the husk down the middle, pull back husk and garnish with mushrooms, powdered chorizo, and corn sprouts.
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