Popcorn Pudding

By DreiFromBK

Ingredients

• 2 1/4 cups whole milk
• 3/4 cup heavy cream
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vegetable oil
• 1/4 cup plus 1 tablespoon popcorn kernels
• 3 large egg yolks
• 4 teaspoons cornstarch
• 3 tablespoons unsalted butter, cubed
• 1/4 teaspoon pure vanilla extract

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan, combine the milk, cream, sugar and salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.

In a medium pot, heat the oil. Add the popcorn kernels, cover and cook over moderate heat until they start popping. Cook, shaking the pot continuously, until the popping has almost stopped, 2 to 3 minutes. Pour all but 1 cup of the popcorn into the cream mixture, cover and let stand for 10 minutes. Reserve the remaining popcorn for garnish.

In a medium bowl, whisk the egg yolks with the cornstarch until smooth. Strain the hot cream mixture into a clean medium saucepan; discard the solids. Bring the cream to a boil over moderate heat. Gradually whisk 1 cup of the hot cream into the egg yolks, then scrape the mixture into the saucepan. Whisk the pudding over moderate heat until it just comes to a boil, about 2 minutes. Stir in the butter and vanilla.

Scrape the pudding into a medium baking dish. Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled. Spoon the pudding into bowls, sprinkle with the reserved 1 cup of popcorn and serve.