Caramel cream and popcorn

Caramel cream and popcorn

A melting heart and a touch of crunch with popcorn ... a recipe that will delight all gourmands, young and old!


For 6 persons :

  • 60 g corn popcorn
  • 75 cl of milk
  • 2 light cream bricks Elle & Vire
  • 1 vanilla pod
  • 10 cl of water
  • 250 g caster sugar
  • 6 eggs


Preheat the oven to 100 ° C (Th.

Heat a skillet and throw in the corn kernels. Cover and leave

burst the grains. Reserve some popcorn for training.

Pour the milk and cream in a saucepan, add the split vanilla pod and bring to a boil. Stop cooking and add the popcorn. Mix and let steep for 2 hours.

Prepare the caramel with water and 100 g of sugar. Caramel the bottom of the chosen containers (ramekins, glasses etc.).

Whisk the eggs with 150 g caster sugar until the mixture is frothy.

Filter the mixture of milk and cream and heat again, stop cooking as soon as boiling and allow to cool. Pour the whole thing over the beaten eggs by mixing energetically. Spread the cream in the pots.

Bake the cream jars in the oven for 45 minutes. After cooking, let cool and cool. Before tasting, place a few popcorn chips on the creams and serve.

Photo: Patricia Kettenhofen