• Camorrow D.

Kettle Corn Creme Brulee

We all deserve a sweet treat every now and then. Lately I have been indulging more frequently than I should! Creme Brulee is one of my all time favorite desserts. It the balance in flavor (bitter and sweet) and texture (soft and creamy with crunch) create an experience that is akin to non! It is crazy easy to make, so go forth an prosper with cream!

Kettle Corn Crème Brulee


1 quart heavy cream

2 cups Popcorn, buttered, popped

1 tsp Vanilla extract

1/2 cup sugar

6 large egg yolks

2 quarts hot water

1/3 cup sugar for brulee top


Preheat the oven to 325 degrees F.

Place the cream, Popcorn and vanilla into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Strain out the popcorn. Reserve the cream and discard the popcorn.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 35 to 40 minutes.

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/3 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

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