Buttered Popcorn Creme Brulee
Silky crème brulee is infused with buttered popcorn! You’ll love this sweet and salty dessert, with it’s crackly caramelized sugar cap!
Hey you guys! How are you doing? Ready for a great week? How was your weekend? I hope it was full of lots of good food and wine and relaxation and some fun activity too. Mine was!
My husband had a boys night last night so it was just me and the kiddos. I always like to treat them to something fun and special on those kind of evenings, so we called up Grammie and all went out for dinner and a movie. We saw Mr. Peabody and Sherman and it was so. great! We all loved it. So funny and cute and the story was so much fun. It’s really a good one for the whole family.
But enough about me! I am so excited for today’s post, because it’s celebrates two very special bloggers, and their growing families!
Surprise! Today we are inviting you ALL to a virtual baby shower honoring Kelly from Life Made Sweeter and Hilary from My Own Blog Review. To celebrate, we are sharing 12 recipes and crafts that are ready to “pop.” Make sure to “pop” over and check out everyone’s posts. Congratulations Kelly and Hilary!
How cute is that??? I love the theme! And I’m so happy to be a part of this fun event! I’ve always wanted to participate in something like this, and I’m especially psyched because I adore Kelly, and I’m just beginning my friendship with Hilary, and she seems like so much fun 😉
So. Since the idea here was to create something around the “POP!” theme, I chose to develop a dessert recipe that utilizes popcorn. I thought it might be fun (and delish) to infuse cream with buttered popcorn, and get that unmistakable buttery/salty flave going in a silky, sweet custard. Kind of like caramel corn, but only in crème brulee form.
You guys. YOU! GUYS!!! Omg. I seriously thought it could not be possible to improve upon crème brulee. I mean, it’s a classic for a reason! It’s perfection, right? So creamy, and eggy, and sweet, and then that crackly burnt sugar top… How can you improve upon that???
Well I’ll tell ya how. You just pop up some buttery salty popcorn and add it to the mix.
I beg you to give this recipe a try! The buttery flavor is so killer! And the little kick of salt plays so crazy good off the caramelized sugar topping. Helloooo, salted caramel! These little babies didn’t last more than a day in my house, and that’s saying a lot for a house that’s overflowing with desserts on the daily 😉
1. Key Lime Pie Popsicles – Spoonful of Flavor
2. Cheddar Bacon Crescent Poppers – A Little Claireification
3. Sweet Indulgence Popcorn mix – It Bakes Me Happy
4. “Pop”ular Tiramisu Blondies – Frugal Foodie Mama
5. Lollipop Centerpiece – The Mandatory Mooch
6. Buttered Popcorn Creme Brulee – Baking a Moment
7. Orange Poppy Seed Scones – Cookie Monster Cooking
8. Lemon Poppyseed Baked Donuts – Blahnik Baker
9. Candy Popcorn Pops – Little Miss Celebration
10. Lemon Drizzle Iced Poppyseed Cakes – What Jessica Baked Next
11. Lemon Cheesecake Pops – What’s Cooking Love?
I can’t wait to click over to every one of these fabulous blogs and read all about their creations! I hope you do too 😉 And be sure to *pop* over (sorry!) to say hello to Kelly and Hilary and wish them all the best with their little bundles!
I also want to send out a special thank you to Ashley of Spoonful of Flavor, and Zainab of Blahnik Baker, for organizing this virtual baby shower. I had tons of fun with it; thanks ladies!
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Buttered Popcorn Creme Brulee
- 1 cup (236.59 ml) heavy cream
- 3/4 cup (177.44 ml) milk, (I used 1%)
- 4 cups (44 g) popped buttered popcorn
- 6 (108 g) egg yolks
- 1/3 cup (66.67 g) granulated sugar,, plus more for garnish
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- Place the cream and milk in a medium pot and bring to a bare simmer.
- Turn the heat down to the lowest setting, add the popped buttered popcorn to the cream/milk mixture, and stir to coat/saturate the kernels.
- Allow the cream/milk to steep with the popcorn for 10-15 minutes, then strain the liquid through a fine mesh sieve into a small pitcher or liquid measure, pressing the solids with the back of a spoon or ladle to release as much liquid as possible.
- Place the egg yolks, sugar, and salt in a mixing bowl and whip with a whisk until pale in color.
- Dribble in a little of the hot popcorn infused cream/milk, whisking, to temper the yolks.
- Continue to add the hot cream/milk into the yolks, slowly, while whisking, until completely incorporated, and warm to the touch.
- Place four 6-ounce ramekins in a baking dish and pour the custard mixture into the ramekins, dividing the mixture equally.
- Place the baking dish with the ramekins in the preheated oven and carefully pour hot water in the baking dish, allowing it to come about an inch up the sides of the ramekins.
- Bake for 25 minutes, or until the custards are set around the edges but still jiggly in the centers.
- Cool completely, sprinkle the tops with granulated sugar, and brulee with a torch or under the broiler, until brown and caramelized.
Wow, this is unbelievable! I have to make this over and over again. What a creative and loving idea!
I’m so happy you like it! Thank you 🙂
Seriously, it is this kind of wonderful idea! I REALLY LIKE that you truly used buttered popcorn for you to infuse the actual custard with that salty taste. Your creme brulee appears to be excellent, coming from of which crispy major fot it sweet soft custard underneath. I’m drooling, girl.
Oh, ya, it’s totally drool-worthy! Thanks so much for the great feedback, Jon 😉
Holy crap. Seriously? You just combined two of my favorite things in the entire world: creme brulee and popcorn. I think I love you. 🙂
I KNOW!!! They were so good, Jenn! If you are a popcorn lover you’ve so gotta try. 😉 Thanks so much for stopping by, and for the great feedback!
Allie, I bow down to your brilliance. Seriously, this is such an amazing idea! I LOVE that you really used buttered popcorn to infuse the custard with that salty flavour. Your creme brulee looks perfect, from that crispy top to that sweet silky custard underneath. I’m drooling, girl!
You’re too sweet, Nancy! I’m so happy you liked the dessert, it was probably one of my favorite kitchen experiments of all time, lol!
Oh wow, I would have never thought to combine popcorn and creme brulee! This sounds so good!! And of course I’m reading this after dinner when all I want is dessert and I’m trying to stay strong and not have any tonight!! lol
Ha ha, sorry to test your willpower, Ashley! 😛 Stay strong, say no to desserts, lol!
aaaaaAAAAND I’m obsessed with this idea!!! Like…WHAT??!! DYING! Pinning!
Thanks, Kayle! I’m so happy you like it too! I think some people maybe thought it was strange, but oh boy! Was it ever tasty! Thanks so much for pinning, sweetie!
Allie, creme brulee is one of my favourite desserts. Even though I don’t like cream, there’s just something about that crackly top and custardy centre that keeps me coming back for more! I NEVER would have thought to add popcorn, but what an incredible idea … especially in keeping with your ‘popping’ theme. What fantastic fun! (& pinning!) 🙂
Thank you so much Helen! I’m so glad to hear that you are as much of a crème brulee fan as I am. And thanks so much for pinning! <3
Oh my. That looks too good. Been awhile since I had popcorn. Yummy!
Thanks Melanie! It was soooo good! I can’t let a week go by without snacking on popcorn- and this was a really fun and different way to enjoy it. Have a great day sweetie!