Popcorn Pudding

• 4 tablespoons butter, melted; more for buttering dish
• 2 cups popped popcorn
• 3 cups milk
• 3 eggs
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

1. Butter a medium baking dish and set aside.
2. In a food processor, grind popped corn; transfer ground corn to a mixing bowl.
3. In a small saucepan, heat milk until bubbles form around surface; then pour over corn, stir in butter and let mixture sit 1 hour.
4. Preheat oven to 300 degrees.
5. In a medium bowl, beat eggs and sugar until light.
6. Stir in vanilla and salt.
7. Beat in corn mixture.
8. Pour into prepared baking dish.
9. Bake until custard is set and browned on top, about 45 minutes.
10. Serve warm.

butter, popcorn, milk, eggs, brown sugar, vanilla, salt

Taken from cooking.nytimes.com/recipes/7578 (may not work)