Have you ever had corn ice cream? Well, it’s delicious. It really is good with a subtle flavor that gels quite well with things you wouldn’t suspect. I thought one day a corn flan would be really similar. It is and it isn’t. The corn flan is good don’t get me wrong but it’s no ice cream.
I had this vision of the flan and the fritters, with the creamy and fried goodness thought and I threw in the prosciutto because of all the sweet and savory idea going on would be cool. Yeah, I followed and I’m not happy about it. It came together just as I had envisioned. The plating was nice, the textures of everything played off each other perfectly. The only downfall, no way was this considered a dessert. Nope.
What I did….
I steeped the corn in the milk for the flan mix and then hit it with the hand blender. I hit it with the hand blender just enough to chop up the corn, not completely puree it. I strained the corn out of the flan mix before I baked it. Taking the strained corn and adding it to the fritter batter. For the prosciutto I dipped it a simple syrup mixture and laid it on silpats and put them in a 300 degree oven for about 10 to 15 minutes. The prosciutto was actually my favorite part. I could have just snacked on these.
When all was said and done this was really good. Though Like I said, not a dessert, there was no sweet factor to it that triggered the dessert switch in my brain wanting more and signaling the end of dinner. Instead I was ready for more, like dinner more. I think if this would have come out as a first course it would be pretty awesome.
So with that thought I am selling the idea to my friend Mimi who wants to open a restaurant. Which I hope she does soon, because I’m really looking for a new job.
326g corn (from flan mix)
158g All Purpose flour
10g baking powder
pinch of salt
-combine all ingredients and whisk until smooth
-drop by a tablespoon full into a 350 degree fryer until golden