Silky crème brulee is infused with buttered popcorn! You'll love this sweet and salty dessert, with it's crackly caramelized sugar cap!
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.
Cool completely, sprinkle the tops with granulated sugar, and brulee with a torch or under the broiler, until brown and caramelized.