No Bake Popcorn Creme Brûlée

1. 1

   Shuck the corn and cut the kernels from the cob. Cut the cob into pieces and reserve.

2. 2

   Melt the butter in a large saucepan over medium heat and cook until lightly browned. Add the corn kernels and the salt, saute 1 minute. Add the popcorn and cook 1 minute more.

3. 3

   Pour the milk over the popcorn in the sauce pan and stir in the sugar and vanilla. Bring the mixture to simmer, then remove from the heat and cover. Set aside to steep, 1 hour or longer.

4. 4

   Strain the mixture thought a fine mesh sieve, pressing the popcorn to extract as much liquid as possible.

5. 5

   Measure 500 grams (2 cups, plus 2 tablespoons) of the popcorn infused milk. Whisk in the iota and kappa carrageenan and return the milk to a saucepan. Place the pan over medium heat. Stir constantly as you bring the milk to a boil. As soon as the milk comes to transfer to ramekins or molds and place in the refrigerator until set.

6. 6

   Sprinkle the top of the set mixture with sugar and brulee or pour caramel into thin sheets on a nonstick baking sheet and sprinkle with chopped peanuts. Let the caramel cool and break into pieces for topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.