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Custard Cream with Caramel Popcorn

5 from 5 votes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 310 kcal


sweet most cream

  • 5 dL Sweet cider or apple juice
  • 1 Lemon - a little grated zest and 1/2 of the juice
  • 2 tbsp Maizena (corn starch)
  • 3 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.


Serving: 100gCalories: 310kcalCarbohydrates: 76.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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