Popcorn Vanilla Pudding

In a pot, add whole milk, heavy cream, sugar and salt. Bring to a boil over moderate heat stirring until all the sugar dissolves. Remove from heat and set it aside.

I another deep pot, heat olive oil over medium heat. Once hot add the popcorn kernels. Cover with a lid and once you hear popping of kernels, start to shake the pot keeping it covered and shaking it on top of the flame so all the kernels get popped properly and do not burn. Once you hear popping stop take it off heat.

Add all but 1/2 cup of the popped corn to the above milk mixture. Cover and let it sit for a good 10-15 minutes to let the corn flavor infuse into the milk. Strain the milk mixture into a bowl and discard the corn solids. Put it back into the pot. Bring it to a boil over moderate heat, stirring occasionally.

In a bowl, mix egg yolks and cornstarch and whisk until it gets smooth. Very slowly drizzle 1/4 cup of the warmed milk into the egg mix with constant stirring. This is very important—-make sure to add the hot milk very slowly and keep stirring vigorously or you will get cooked eggs which you don’t want!

Transfer this mix from the bowl into the pot of milk and keep stirring constantly. Cook it on low-moderate heat for the next 2-3 minutes. You will see it getting thick and it will coat the back of your spatula. Take it off of the heat. Add vanilla and butter. Whisk until the butter melts. Transfer it to a dish and cover the dish with plastic wrap, making sure the plastic is touching the top of the pudding. Chill for few hours. When chilled and ready to serve, serve garnished with the leftover popped corn.

Recipe slightly adapted from foodandwine.com.