Popcorn Pudding

• 2 1/4 cups whole milk
• 3/4 cup heavy cream
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vegetable oil
• 1/4 cup plus 1 tablespoon popcorn kernels
• 3 large egg yolks
• 4 teaspoons cornstarch
• 3 tablespoons unsalted butter, cubed
• 1/4 teaspoon pure vanilla extract

1. In a large saucepan, combine the milk, cream, sugar and salt and bring to a boil over moderate heat, stirring to dissolve the sugar.
2. Remove from the heat.
3. In a medium pot, heat the oil.
4. Add the popcorn kernels, cover and cook over moderate heat until they start popping.
5. Cook, shaking the pot continuously, until the popping has almost stopped, 2 to 3 minutes.
6. Pour all but 1 cup of the popcorn into the cream mixture, cover and let stand for 10 minutes.
7. Reserve the remaining popcorn for garnish.
8. In a medium bowl, whisk the egg yolks with the cornstarch until smooth.
9. Strain the hot cream mixture into a clean medium saucepan; discard the solids.
10. Bring the cream to a boil over moderate heat.
11. Gradually whisk 1 cup of the hot cream into the egg yolks, then scrape the mixture into the saucepan.
12. Whisk the pudding over moderate heat until it just comes to a boil, about 2 minutes.
13. Stir in the butter and vanilla.
14. Scrape the pudding into a medium baking dish.
15. Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled.
16. Spoon the pudding into bowls, sprinkle with the reserved 1 cup of popcorn and serve.

milk, heavy cream, sugar, salt, vegetable oil, popcorn kernels, egg yolks, cornstarch, unsalted butter, vanilla

Taken from www.foodandwine.com/recipes/popcorn-pudding (may not work)