Popcorn Pudding
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
- 4tablespoons butter, melted; more for buttering dish
- 2cups popped popcorn
- 3cups milk
- 3eggs
- ½cup brown sugar
- 1teaspoon vanilla extract
- ½teaspoon salt
Nutritional analysis per serving (6 servings)
234 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 7 grams protein; 282 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Butter a medium baking dish and set aside. In a food processor, grind popped corn; transfer ground corn to a mixing bowl. In a small saucepan, heat milk until bubbles form around surface; then pour over corn, stir in butter and let mixture sit 1 hour.
- Step 2
Preheat oven to 300 degrees. In a medium bowl, beat eggs and sugar until light. Stir in vanilla and salt. Beat in corn mixture. Pour into prepared baking dish. Bake until custard is set and browned on top, about 45 minutes. Serve warm.
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