John Myers
Custard Cream with Caramel Popcorn
The perfect custard cream with caramel popcorn recipe with a picture and simple step-by-step instructions.
sweet most cream
- 5 dl Sweet cider or apple juice
- 1 Pc. Lemon – a little grated zest and 1/2 of the juice
- 2 tbsp Maizena
- 3 Pc. Eggs
- 50 g Sugar
- 1 dl Full cream
Caramel popcorn
- 80 g Sugar
- 1,5 tbsp Water
- 0,25 tsp Lemon juice
- 30 g Salted popcorn
sweet most cream
- Mix the sweet must with all the ingredients up to and including the sugar in a pan with a whisk. Bring to a boil over medium heat, stirring constantly.
- As soon as the mixture has set, remove the pan from the heat and stir for another 2 minutes.
- Cream by pouring it into a bowl. Place cling film directly on top of the cream. Chill for approx. 1 hour.
- Whip the whole cream and fold it into the cream before serving.
Caramel popcorn
- Bring the water, sugar and lemon juice to the boil in a pan without stirring. Reduce the heat and simmer, stirring occasionally, until a light brown caramel is formed.
- Take the pan off the stove. Add the popcorn, mix and spread on baking paper (hot and sticky!), Leave to cool.
- Spread the popcorn on top of the cream.
Can be prepared!
- Prepare the cream without whipped cream 1 day in advance, cover and refrigerate. Prepare popcorn 3 days in advance, keep tightly closed in a can.
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