Custard

Combine all together
Steam for 13 minutes at 90C

Infused cream

Roast the sweetcorn, until brown
Sweat the garlic with the thyme
Add the cream and then add everything all together
Bring to a simmer and then leave to infuse for 30 minutes
Strain through chinois

Shallot mix

Add the shallot, spices, garlic and plenty of veg oil
Sweat on a low heat until cooked without colour

Stock

Sweat the shallot and garlic
Add the cider
Reduce by half
Add the corn and the thyme
Add the water and cook out for 20 minutes
Blend all the ingredients
Pass through a chinois
Do not push through with a ladle, strain like you would stock

Brown butter

Use Lincolnshire poacher butter and whisk constantly until you have light brown butter solids, then once cooled slightly strain off the clarified butter until you have mainly the brown butter
solids use this to top the porridge

Sweetcorn butter

Combine all in the kitchen aid

Sweetcorn porridge mix

As a base, use a good quality cider vinegar
Emulsify your butter into this
Add the BBQ corn
Finish with Lord of the Hundreds cheese