Recipes Popcorn Pudding 5.0 (5,364) Add your rating & review Jonathon Sawyer and his family love chocolate-covered pretzels. That gave Sawyer the idea to create this luscious dessert that brilliantly combines the flavor of salted popcorn with a sweet, creamy pudding. Slideshow: More Pudding Recipes By Jonathon Sawyer Jonathon Sawyer Born: 1980. Raised: Strongsville, Ohio. Education: Pennsylvania Institute of Culinary Arts, Pittsburgh. Experience: Biltmore Hotel, Miami; Kitchen 22, New York City; Lolita, Cleveland. First cooking job: The Mad Cactus, in Strongsville, when he was a teenager. "I fried six garbage cans of tortilla chips every day and rolled cornflakes around ice cream for french-fried ice cream." Ingredient obsession: Vinegar. "I currently have nine kinds that are fermenting, from straight red wine to one with late-harvest Riesling. On top of that, there are five kinds that we're finishing in new-American-oak barrels." What he does with his kids: Forage. "We get a good majority of our springtime produce from foraging: wild watercress, shiitake, oyster mushrooms, ramps, garlic mustards. Those mustards are a big deal here in Ohio: They're an invasive species, so we're encouraged to pull them from the metro parks. The community does a festival every year called the Pestival, and it's all about the garlic mustards." Favorite cheap eat: Superior Pho in Cleveland. "The broth is unbelievable, and they grow their own bean sprouts." After-hours hangout: La Cave du Vin, a beer-and-wine bar in Cleveland Heights. "It's near our house. The owner has the same Chave vice I do. I'll bring a bottle, he'll bring a bottle, and then it will be 4:30 before we know it." Favorite cookbooks: The Zuni Café Cookbook by Judy Rodgers ("My dog, Potato, ate half of the front cover"); The UK version of Nose to Tail Eating by Fergus Henderson. Food & Wine's Editorial Guidelines Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 30 mins Yield: 6 Ingredients 2 1/4 cups whole milk 3/4 cup heavy cream 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vegetable oil 1/4 cup plus 1 tablespoon popcorn kernels 3 large egg yolks 4 teaspoons cornstarch 3 tablespoons unsalted butter, cubed 1/4 teaspoon pure vanilla extract Directions In a large saucepan, combine the milk, cream, sugar and salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat. In a medium pot, heat the oil. Add the popcorn kernels, cover and cook over moderate heat until they start popping. Cook, shaking the pot continuously, until the popping has almost stopped, 2 to 3 minutes. Pour all but 1 cup of the popcorn into the cream mixture, cover and let stand for 10 minutes. Reserve the remaining popcorn for garnish. In a medium bowl, whisk the egg yolks with the cornstarch until smooth. Strain the hot cream mixture into a clean medium saucepan; discard the solids. Bring the cream to a boil over moderate heat. Gradually whisk 1 cup of the hot cream into the egg yolks, then scrape the mixture into the saucepan. Whisk the pudding over moderate heat until it just comes to a boil, about 2 minutes. Stir in the butter and vanilla. Scrape the pudding into a medium baking dish. Press a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled. Spoon the pudding into bowls, sprinkle with the reserved 1 cup of popcorn and serve. Make Ahead The pudding can be refrigerated for up to 2 days. Rate it Print