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1
In a large saucepan, combine the milk, cream, sugar and salt and bring to a boil over moderate heat, stirring to dissolve the sugar.
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2
Remove from the heat.
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3
In a medium pot, heat the oil.
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4
Add the popcorn kernels, cover and cook over moderate heat until they start popping.
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5
Cook, shaking the pot continuously, until the popping has almost stopped, 2 to 3 minutes.
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6
Pour all but 1 cup of the popcorn into the cream mixture, cover and let stand for 10 minutes.
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7
Reserve the remaining popcorn for garnish.
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8
In a medium bowl, whisk the egg yolks with the cornstarch until smooth.
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9
Strain the hot cream mixture into a clean medium saucepan; discard the solids.
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10
Bring the cream to a boil over moderate heat.
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11
Gradually whisk 1 cup of the hot cream into the egg yolks, then scrape the mixture into the saucepan.
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12
Whisk the pudding over moderate heat until it just comes to a boil, about 2 minutes.
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13
Stir in the butter and vanilla.
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14
Scrape the pudding into a medium baking dish.
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15
Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled.
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16
Spoon the pudding into bowls, sprinkle with the reserved 1 cup of popcorn and serve.
