Buttered popcorn pot de creme

Adapted from the Greenhouse Tavern.

Author

Shelli Uher

Everything

Prep Time: 00:00

Recipe Time: 01:30

Temperature : 162F / 72.2C

Ingredients

• 2 cups cream
• 3 oz milk
• 2.25 oz sugar
• 6 egg yolks
• 1/4 t salt
• 1/4 t vanilla
• 1/4 c butter
• 1/4 c popcorn kernals

Directions

1. Begin by small dicing the butter and placing it into a pot along with the popcorn, and place on high heat. Pop the kernels until the pops come about three seconds apart. Immediately removed from the pot and place into a bowl.
2. Add the cream, milk, half the sugar, salt, and popcorn to a large pot, stir, and place over medium high heat. Once the mixture reaches a simmer, turn heat off and strain it into a pitcher. Add vanilla and stir to combine.
3. Place egg yolks into a bowl with the remaining sugar and whisk to combine. Using a ladle, temper 1/3 of the cream into the yolks while constantly whisking. Then return the egg mixture back into the remainder of the cream and stir to combine.
4. Place in small mason jars and fingertip tighten

Finishing Steps

1. Top with your favorite caramel sauce