to prepare

To serve

  • Toffee Popcorn 130.0 g

Take on classic crème caramel unfused with toffee popcorn.



  1. to prepare

    • Put the caster sugar into a pan and add the water. Bring to the boil until it turns into a light caramel, whisk in the sea salt and allow to dissolve then quickly pour the caramel into the base of the mould and allow to set.
    • Place the toffee popcorn, milk and double cream into a pan and slowly bring up to the boil.
    • Whisk in the CARTE D’OR Crème Brulee Powder for 30 seconds and remove from the heat.
    • Pass the mixture into the moulds and place in the fridge for 3 hours to set.
  2. To serve

    • Place the mould in hot water to loosen the crème caramel. Then turn out onto the plate and garnish with Toffee popcorn.