Popcorn Crème Caramel
Desserts
Food
American
French
Smooth and creamy with a popcorn crunch, this is a modern take on a classic crème caramel.
Ingredients
• 500g caster sugar
• 15g sea salt
• 300g toffee popcorn
• 500ml whole milk
• 500ml double cream
• 125g Carte D’Or Crème Brûlée/Crème Caramel Powder
Method
- Put the sugar into a pan and add 100ml water. Bring to the boil until it turns into a light caramel. Whisk in the salt and allow to dissolve, then quickly pour the caramel into the base of the moulds and allow to set.
- Place 170g toffee popcorn, milk and double cream into a pan and slowly bring to the boil.
- Next, whisk in the Carte D’Or Crème Brûlée/Crème Caramel Powder for around 30 secs and remove from the heat.
- Pass the mixture through a sieve then pour into the moulds and place in the fridge for 3 hours to set.
- Place the moulds in hot water to loosen the crème caramel. Then turn out onto plates and garnish with the remaining 130g toffee popcorn.
