1 cup (250 mL) 35% whipping cream
1 cup (250 mL) 2% milk
½ cup (125 mL) light brown sugar
¼ tsp (1 mL) salt
¼ cup (60 mL) milk chocolate chips
1 tbsp (15 mL) pure vanilla extract
4 large egg yolks, lightly beaten
2 tbsp (30 mL) sugar, divided
1 cup (250 mL) popped popcorn, lightly salted
- Preheat oven to 325°F (160°C).
- To a medium pot, add cream, milk, brown sugar and salt. Set over medium heat. Bring just to a simmer, stirring to dissolve sugar. Immediately remove pot from heat and stir in chocolate chips until melted. Stir in vanilla.
- To a medium bowl, slowly add 1 cup (250 mL) of the chocolate mixture to egg yolks, whisking continuously. Whisk remaining mixture into egg yolks. Strain mixture through a fine-mesh sieve.
- Place six ½ cup (125 mL) ramekins in a shallow roasting pan. Divide custard mixture among them. Put pan in oven and pour boiling water into pan so the water comes halfway up the sides of the ramekins.
- Bake for 35–40 minutes until custard is set but slightly jiggly in centre. Remove pan from oven, allow ramekins to cool in water bath, then place in fridge for 4 hours or overnight.
- Set ramekins in freezer for 10–15 minutes and turn oven broiler to high. Remove ramekins from freezer and sprinkle each with 1 tsp (5 mL) sugar. Place on a baking sheet and set under broiler until sugar caramelizes, 5–8 minutes. (Alternatively you can skip the freezer step and use a brûlée torch.) Set in fridge for 15 minutes or until ready to serve. Serve the same day. Serve each brûlée with a few popcorn pieces.