Cream of the Pop
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 398
- Total Fat
- 26
- Saturated Fat
- 12
- Carbohydrates
- 35
- Dietary Fiber
- 1
- Sugar
- 29
- Protein
- 8
- Cholesterol
- 152
- Sodium
- 191
- Total: 5 hr
- Prep: 20 min
- Inactive: 4 hr 30 min
- Cook: 10 min
Ingredients
5 cups caramel corn (about 7 ounces)
3 cups whole milk
1 cup heavy cream
1/4 cup sugar
1/4 teaspoon salt
4 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
1/2 cup salted roasted peanuts
Directions
- Pulse 3 cups of the caramel corn in a food processor until finely ground. Transfer to a medium saucepan; add the milk, heavy cream, sugar and salt and stir to dissolve. Bring to a boil, then remove from the heat and let steep 30 minutes.
- Whisk the egg yolks and cornstarch in a medium bowl until smooth; slowly pour in the milk-caramel corn mixture, whisking to combine. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the spoon, about 8 minutes. Strain through a fine-mesh sieve into a bowl to remove the ground caramel corn. Whisk in the butter and vanilla until smooth.
- Pour the mixture into 8 small bowls. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Refrigerate until set, at least 4 hours. Top with the remaining caramel corn and the peanuts.