Crème Brulee with Caramel Popcorn

Crème Brulee with Caramel Popcorn

Yield: 6 servings

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In with the Old... and In with the New

Ingredients

For the Crème Brulee:

  • 2 cups heavy or whipping cream
  • 1 cup milk
  • 1 vanilla bean, split lengthwise
  • 1/3 cup sugar
  • 6 egg yolks
  • 1/2 cup light brown or raw sugar

For the Caramel Popcorn:

  • 1/2 cup sugar
  • 1 tablespoon light or dark corn syrup
  • 2 tablespoons water
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 3 cups popped popcorn
  • 1/4 cup chopped peanuts
Directions

For the Crème Brulee:

  1. Preheat oven to 300° F. In a medium saucepan, heat cream, milk and vanilla bean just until mixture begins to simmer. Remove from heat and let steep 15 minutes.
  2. In a medium bowl, whisk together sugar and egg yolks until mixture lightens in color and thickens, about 2 minutes. Whisk egg mixture into cream mixture and strain into a clean bowl.
  3. Pour mixture into 6 shallow baking dishes (each about 3/4 cup capacity). Place dishes in a roasting pan and pour enough hot water to reach halfway up sides of baking dishes.
    Bake 30 minutes or until mixture is just set in center. Allow dishes to cool completely; cover and refrigerate 2 to 24 hours.
  4. At serving time, sprinkle brown sugar in a thin layer over each dish. Heat under a preheated broiler 1 minute or until sugar is caramelized. (Alternatively, caramelize the sugar with a kitchen propane torch). Serve with Caramel Popcorn sprinkled over top.

For the Caramel Popcorn:

  1. Line a large baking sheet with lightly buttered foil. In a medium saucepan, combine sugar, corn syrup and water and bring to a boil.
  2. Cook the syrup over medium heat, without stirring, until it becomes amber in color; about 6 minutes.
  3. Remove from heat and stir in butter and salt until blended.
  4. Stir in popcorn and peanuts until coated.
  5. Spread the caramel corn in a single layer onto buttered foil.
  6. Allow to cool before breaking into pieces. Store in an airtight container until serving time.
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