Brown Buttered Popcorn Pot de Crème
St. Supéry Estate Chef Tod Kawachi
¼ C Popcorn Kernels
¼ C Butter
½ tsp Salt
6 ea. Egg yolks
2 C Heavy Cream
2 Tbl Crème Fraiche
1 tsp Vanilla Extract
2 oz. Sugar
1 Tbl Honey
Cut the butter into small cubes and put into a heavy bottom pot over medium heat, add the popcorn kernels, cover and pop until all kernels open, season with 1/2 tsp salt and set aside. In a sauce pot combine the heavy cream, half of the sugar, honey, and vanilla extract and the cooked popcorn into the cream and bring to a quick simmer then turn off the heat. Strain out the popcorn from the cream mixture and whisk in the crème fraiche.
In a separate bowl whisk the egg yolks with remaining sugar, add a quarter of the hot cream mix and stir to combine and temper the yolks so they do not curdle. Then add this mix into the remaining cream and stir well to combine. Pour this custard mix into ramekins set into a baking pan and cover with foil and cook at 275f for approximately 30-40 minutes until the center is just barely set with a slight jiggle being careful not to overcook and scramble the eggs. Remove from the pan and chill before serving.
Top with the reserved popcorn and drizzle with a little honey over the top.
* We use a favorite Napa local supplier, Rancho Gordo Premium Crimson Popcorn.