Shoyu Sweet Corn Pudding

1. Preheat oven to 400°.
2. Heat olive oil and butter in a heavy bottom sauce pan.
3. After butter is melted add in leeks and corn.
4. Sauté for 5 minutes on medium heat.
5. Remove half of the corn and leek mixture and reserve on the side.
6. Add minced garlic and sauté briefly.
7. Add chicken stock, shoyu, basil and cream.
8. Bring to a simmer for 10 minutes.
9. Using a whisk, slowly add corn meal to simmering liquid.
10. Turn down heat to low and cook for 5-8 minutes, stirring frequently.
11. Remove from heat and place mixture into a blender.
12. Carefully blend the hot mixture on low speed.
13. Very slowly pour in the beaten eggs.
14. Allow the pudding mix to continue to blend for 3 minutes on the same low speed.
15. Prep your baking dishes (4 oz. oven proof soufflé type dishes) with pan spray.
16. Divide your reserved corn and leeks among the dishes.
17. Place your pudding dishes in a larger pan that can be filled with water.
18. Carefully pour your pudding mixture into your dishes. Fill almost to the top.
19. Place your pudding in the oven and add water to the larger pan.
20. Add enough water so that it comes up almost half way on pudding dishes.
21. Bake for approximately 25 minutes. You will notice the pudding start to puff up.
22. Check center with a tooth pick. It should be almost clean.
23. Carefully remove pan from oven and then take puddings out of the water bath.
24. Allow to cool slightly.
25. Run a thin sharp knife around the edge before removing from the dishes.
26. They will deflate some.
27. Garnish each pudding with Truffled Crab before serving.

Truffled Crab

1. Heat butter in a sauté pan and warm up crab meat (approximately 2 minutes).
2. Remove crab from heat.
3. Toss crab meat in a bowl with kaiware sprouts, fresh picked parsley leaves and truffle oil.
4. Season with salt and pepper to taste.