| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Popped corn |
| 3 |
c |
Milk |
| 4 |
tb |
Butter, melted |
| 3 |
|
Eggs, beaten |
| 1/2 |
c |
Brown sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Serves 4 to 6
Grind all but a small handful of the popped corn in a food processor or
grinder. Scald the milk, pour it over the corn, stir in the butter, and
let the popcorn sit, covered, for 1 hour to absorb the liquid.
Beat eggs with the sugar until light, add vanilla and salt, beat in the
corn mixture, and turn into a buttered baking dish. Sprinkle the reserved
popcorn on top. Bake at 300 F until custard is set and browned on top, 45
minutes to 1 hour. Sprinkle the reserved whole popcorn on top.
I Hear America Cooking From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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