This is a modern twist on the classic French dessert, with a salted caramel sauce and popcorn infusion.
For the salted caramel
100g Butter
100g Dark Brown Soft Sugar
1 Can Condensed Milk
Pinch of Sea Salt, to taste
For the crème brûlée
400ml Double Cream
5 Egg Yolks
60g Caster Sugar
250g packet Buttered Popcorn, plus extra for serving
Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved.
Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.
Take off the heat, add the pinch of salt and whisk until smooth and pour into a bowl and allow to cool completely.
Then place about two tablespoons in heat proof serving glasses or Kilner jars. Place in the fridge to leave to cool.
In a medium pan, bring the cream and sugar to the boil. Meanwhile whisk the egg yolks. Then pour the hot cream mix over the eggs to make a custard.
Place 200g of the popcorn in a food processor. Then add to the brûlée mixture. Leave to infuse for one hour.
Pre-heat the oven to 120°C/Gas Mark ½
Then stain the brûlée through a sieve to remove the popcorn and you are left with popcorn infused brûlée.
Pour over your caramel.
Half fill a deep roasting tray with water and place in the oven. Then add in the brûlées.
Cook for about 30-45 minutes until the brûlée is just set. There should still be a slight wobble in the middle. Remove from the oven and water bath.
Allow to cool, then place in the fridge for a few hours. When ready to serve top with the rest of the popcorn.
