Caramel Popcorn Crème Brûlée
Caramel Popcorn Crème Brûlée

Sweet and creamy and ridiculously decadent - this dessert is indulgent and you deserve it!


Caramel Popcorn

1 cup white sugar

¼ cup (60ml) water

1 Tbsp butter

8 cups popped pop corn


Crème Brulee

10 egg yolks

¼ cup white sugar (optional depending on how sweet you like your crème Brulee)

4 cups (1 L) cream

8 cups caramel popcorn

3/4 cup white sugar

2 Tbsp (30ml) water


Serves: 8

Cook time: 35-45 minutes


Prepare the Caramel Popcorn

  1. Place popcorn on a parchment lined baking tray in a thin layer
  2. Place sugar and water in a small pot cook over medium heat until sugar turns a light brown caramel colour, do not stir.
  3. Remove from heat and add butter and swish around until all incorporated
  4. Carefully pour caramel over popcorn, allow to cool to room temperature


Prepare the Crème Brûlée

  1. Preheat over to 300 degrees F.
  2. Warm cream in heavy bottomed pot until simmering, remove from heat add caramel popcorn and allow to steep for 5 minutes
  3. Strain the cream and popcorn mix through a fine mesh strainer
  4. In a large mixing bowl whisk together egg yolks and sugar until light and fluffy-roughly 1 minute
  5. Slowly pour the hot infused cream into the egg yolks, whisking constantly
  6. Fill your small baking dishes (ramekins) with the crème brûlée mix
  7. Place the ramekins into a larger baking dish that has 1 inch of hot water in the bottom, cover loosely with aluminium foil and bake in oven for 30-45 minutes, or until the crème brûlée is set.  (To test this, give the brulee’s a little wiggle and if they are no longer liquid in the middle, they are ready.  They should still have a little wiggle but not be liquid.)
  8. Remove from larger baking dish and cool in the fridge for at least 4 hours.


Prepare the Caramel Topping

  1. Heat sugar and water over medium heat until golden brown caramel is made
  2. Carefully pour roughly 1 Tbsp of the caramel over each brulee, carefully swirl the sugar to cover the whole top of the brûlée
  3. Allow the sugar to harden- roughly 1 minute

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