Sweet Corn Budino with Blueberries and Cornmeal Shortbread | James Beard Foundation

Name: Sweet Corn Budino with Blueberries and Cornmeal Shortbread | James Beard Foundation
Total time: 90 min
Ingredients: 2 medium ears corn, shucked; 1 quart heavy cream; 3/4 cup sugar; 1/2 teaspoon kosher salt; 1/4 vanilla bean, split lengthwise, seeds scraped and reserved; 6 large egg yolks; 2 large eggs; 3/4 cup plus 2 tablespoons unbleached all-purpose flour, plus more for rolling; 1/2 cup cornmeal; 9 1/2 tablespoons unsalted butter, at room temperature; 1/2 cup confectioners’ sugar; 1/4 vanilla bean, split lengthwise and its seeds scraped and reserved, or 1 teaspoon pure vanilla extract; 2 tablespoons demerara sugar; 4 cups blueberries, stems removed, divided; 1/2 cup plus 3 tablespoons sugar; 1 tablespoon strained lemon juice

www.jamesbeard.org

Karen DeMasco used the best of summer’s harvest to make this excellent corn-based dessert, pairing the creamy pudding with a tart blueberry compote and crunchy

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Ingredients

2 medium ears corn, shucked
1 quart heavy cream
3/4 cup sugar
1/2 teaspoon kosher salt
1/4 vanilla bean, split lengthwise, seeds scraped and reserved
6 large egg yolks
2 large eggs
3/4 cup plus 2 tablespoons unbleached all-purpose flour, plus more for rolling
1/2 cup cornmeal
9 1/2 tablespoons unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 vanilla bean, split lengthwise and its seeds scraped and reserved, or 1 teaspoon pure vanilla extract
2 tablespoons demerara sugar
4 cups blueberries, stems removed, divided
1/2 cup plus 3 tablespoons sugar
1 tablespoon strained lemon juice