Popcorn Pudding

Directions

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