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Prep time
10 hours
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Cook time
2 hours
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Serves
2-4 guests
Author Notes
As seen in Jenner Tomaska's episode of Yes, Chef. —Food52
Test Kitchen Notes
This recipe is one component of Esme's famed "Popcorn crème brûlée steamed in a honey nut squash with cheddar ice cream" dessert. If you'd like to recreate the entire dish, see the below video for details. —The Editors
Watch This Recipe
Popcorn Crème Brûlée
Ingredients
- For the popcorn base
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1 cup
popcorn kernels
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enough neutral oil to cover the bottom of a pan
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1000 grams
heavy cream
- For the crème brûlée
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180 grams
egg yolk
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1000 grams
popcorn base (see above)
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200 grams
sugar
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2
whole vanilla beans
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75 grams
white miso
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200 grams
honey nut squash puree (see video for details)
Directions
- For the popcorn base
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In a medium pot place a small amount of oil. Just enough to cover the bottom of the pan.
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Place the popcorn in pot, cover with lid and consistently shake back and forth. This process should take 5 to 7 minutes.
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Bring the cream to a boil and pour over the popped popcorn. Cool in the refrigerator over night. The following day, use a colander and strain popcorn from cream. Keep the cream and discard popcorn.
- For the crème brûlée
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Bring the popcorn-infused heavy cream to a simmer.
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Add sugar, vanilla bean, miso, and squash puree to the cream.
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Slowly add cream to eggs while consistently whisking. Work slowly to so that you don't curdle your eggs.
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Strain the combined cream and eggs through a mesh strainer.
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Place ramekins in a pan slightly filled with water. Fill ramekins with the cream and egg mixture. Bake covered in an oven at 250F for two or until the custard reaches 181F.
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