Buttered Popcorn Creme Brulee

4 stars (4 ratings)

Silky crème brulee is infused with buttered popcorn! You'll love this sweet and salty dessert, with it's crackly caramelized sugar cap!

Prep Time25

Cook Time25

Steeping Time15

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: buttered popcorn creme brulee, popcorn creme brulee

Servings: servings

Calories: 446kcal

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.