Don’t bern dem supple cheekz wit deez torch tekniques! Harnezz ze powa of fiyah for this crunchy munchy, creamy, dreamy crème brule. Stufft to ze zipper wit caramel poppercornz and ze velvet crème, a flovor so rich itz deemed obscene!
Preheat the oven to 350 degrees.
Place cream and milk in a medium sized pot and bring to a simmer.
Turn the heat down low and stir in the caramel. Make sure to coat all of the kernels!
Allow the milk, cream and popcorn to sit for about an hour or so for the caramel corn to infuse into the mix.
Once the popcorn is done steeping, strain the mixture through a fine mesh sieve into a pitcher. Press down on the popcorn to release any liquids it might have absorbed. The amount should be about 2 cups. Add cream if necessary.
Place the egg yolks, sugar, and salt in a mixing bowl and whip until pale.
Slowly add a little of the popcorn infused cream/milk into the mixing bowl while whisking, to temper the yolks.
Continue to add the warm cream/milk into the yolks, slowly, while whisking, until completely incorporated, and warm to the touch. Make sure the cream isn’t too hot to cook the eggs!
Place the four ramekins in a baking dish and pour the custard mixture in. Dividing the mixture equally. If you want, you can use the fine mesh sieve to take out any lumps from the egg or popcorn.
Place the ramekins in the preheated oven and carefully pour hot water in the baking dish, allowing it to come about an inch up the sides of the ramekins.
Bake for 25-30 minutes, or until the custards are set around the edges but still jiggly in the centers.
Place in fridge for an hour or more until completely cool.
Sprinkle the tops with granulated sugar, and brulee with a torch or under the broiler. It should be a nice dark brown color not black!
Enjoy!