• Kelsey

Buttered Popcorn Crème Brûlée

Popcorn is probably my favorite snack so I wanted to try to make a dessert out of it. I looked online and nothing was really standing out to me to try to make my own version. Then I saw it used in a pastry cream. I compared that recipe to the one I normally use to make crème brûlée and began crafting the recipe from there. Don't be afraid of this recipe. It's actually easier then you think if you're patient and give yourself plenty of time to make it.

Let's get started!!

Start by putting the heavy cream in a saucepan heating until it is just below a boil (small bubbles on the edges but not completely bubbling all over). Next remove it from heat and add the vanilla and popcorn. I used microwavable popcorn as my infusing ingredient. You can use whatever kind of popcorn you want as long as it is buttered. Let that steep for at least 15 minutes.

Meanwhile whisk together the egg yolk and the sugar in a bowl. Pour in a small amount of the cream mixture over a strainer into the egg mixture. Now whisk that in until it's combined. This is called tempering the eggs which is used so the eggs don't cook while you're trying to make a custard. If you had some popcorn fall into the strainer, throw it out and pour again. I like to do small batches so I don't accidentally get whole pieces of popcorn in the custard. Pour the mixture into small oven safe bowls such as ramekins. Place them in a pan and fill the pan with water about halfway up the containers. This is important so they don't scorch. Bake for 50-60 minutes or until the center is slightly wobbly.

Let them cool completely then place in the refrigerator for at least 2 hours to set. When they've set and you're ready to serve them pour some of the turbinado sugar on top as evenly as possible. Then using a kitchen torch, start caramelizing the tops. This will make a sugar layer. Now just grab a spoon and enjoy! The crack of the sugar is my favorite part of this dessert.

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