Pudding brewed on a fire of milk and egg yolks, with starch in as a thickener, and sprinkled with sweet popcorn. Share with друзьями: 
Time: 5 час.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 tbsp. (about 200 gr.) caramel popcorn
- 3 tbsp. whole milk
- 1 tbsp. fat cream
- 1/4 Art. Sahara
- 1/4 tsp salt
- 4 yolks of large eggs
- 3 tbsp. l corn starch
- 2 tbsp. l (30 gr.) Butter
- 1 tbsp. l vanilla extract
- 1/2 tbsp. salted roasted peanuts
Recipes with similar ingredients: eggs, cream, milk, vanilla Extract, Starch, Popcorn, Peanuts
Recipe preparation:
- In a food processor, carefully chop 3 tbsp. caramel popcorn. Put in a medium saucepan, add milk, cream, sugar, salt and mix to dissolve sugar. Bring to a boil, then remove from heat and leave to soak for 30 min
- In a medium bowl, beat the egg yolks until smooth and corn starch. Pour the caramel milk mixture slowly, whipping to mix. Pour everything back into the saucepan and cook over medium heat, constantly stirring with a wooden spoon, about 8 min. until the mixture envelops the spoon. Strain through a fine sieve in a bowl to weed out chopped popcorn. Drive in a mixture of butter and vanilla, mixing until smooth.
- Pour the mixture into 8 small bowls. To the surface of each pudding squeeze the cling film so that a crust does not form. Refrigerate until thickened for at least 4 hours. Top sprinkle with the remaining popcorn and peanuts.
