Sort ingredients
skitahoe
QR Code
Listen
Pdf
In a medium pot place a small amount of oil. Just enough to cover the bottom of the pan.
Place the popcorn in pot, cover with lid and consistently shake back and forth. This process should take 5 to 7 minutes.
Bring the cream to a boil and pour over the popped popcorn. Cool in the refrigerator over night. The following day, use a colander and strain popcorn from cream. Keep the cream and discard popcorn.
Bring the popcorn-infused heavy cream to a simmer.
Add sugar, vanilla bean, miso, and squash puree to the cream.
Slowly add cream to eggs while consistently whisking. Work slowly to so that you don't curdle your eggs.
Strain the combined cream and eggs through a mesh strainer.
Place ramekins in a pan slightly filled with water. Fill ramekins with the cream and egg mixture. Bake covered in an oven at 250F for two or until the custard reaches 181F.