Creamy pudding with caramel popcorn
Votes: 2
Time: 5 o'clock.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
A pudding made from milk and egg yolks, thickened with starch and topped with sweet popcorn.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 cups (about 200 g) caramel popcorn
- 3 cups whole milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tbsp (30 g) butter
- 1 tbsp vanilla extract
- 1/2 cup salted roasted peanuts
We recommend
Cooking the dish according to the recipe:
- In a food processor, finely grind 3 cups of caramel popcorn.
Place in a medium saucepan, add milk, cream, sugar, and salt, and stir to dissolve the sugar. Bring to a boil, then remove from heat and let steep for 30 minutes. - In a medium bowl, whisk the egg yolks and cornstarch until smooth. Slowly pour in the milk-caramel mixture, whisking to combine.
Pour everything back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for about 8 minutes, until the mixture coats the spoon. Strain through a fine-mesh sieve into a bowl to remove any crushed popcorn. Beat in the butter and vanilla, mixing until smooth. - Divide the mixture among 8 small bowls. Press plastic wrap onto the surface of each pudding to prevent a skin from forming. Refrigerate until set, at least 4 hours. Sprinkle with the remaining popcorn and peanuts.
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