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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
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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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