themethod

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