Popcorn infused creme brûlée

It was the smell of cooking sugar that first titillated the tastebuds of Cradle Boutique Hotel pastry chef Thapelo Majafe.

The delicious aroma wafting off the dessert plates he was delivering to diners at Sun City, when working as a waiter, caught his attention and he began a game of guesswork. A fondant oozing chocolate, delicately enhanced with finely grated citrus peel, became his inspiration for a very special orange cake – still a favourite that he loves making 14 years later.

The road from then to now has been a gently winding one – from waiter to baker (demanding late, late nights and good only for insomniacs) to pastry chef.

There are days when the man who grew up in a town nestled at the foot of the Magaliesburg, Rustenburg, can barely believe his good fortune.

“I get to work in this magnificent place that is home to the origins of mankind as it is situated in the Greater Cradle Nature Reserve and I get to be creative in the kitchen and do what I love to do: make tasty treats,” he said.

One of Majafe’s favourite recipes? Popcorn infused creme brûlée!

Popcorn infused Creme Brûlée

Ingredients

• 1 cup heavy cream
• 1 cup full cream milk
• 4 cups popped buttered popcorn
• 6 egg yolks
• 1/3 cup white sugar
• Pinch of salt
• 1 teaspoon (5ml) vanilla extract

Method

1. Preheat the oven to 180 degrees Celsius
2. Place the cream and milk in a medium pot and bring to a low simmer.
3. Turn the heat down to the lowest setting, add the popped buttered popcorn to the cream/milk mixture, and stir. Take off the heat.
4. Allow the cream and milk mixture to steep with the popcorn for an hour and then strain the liquid through a fine mesh sieve into a small pitcher or liquid measure, pressing the solids with the back of a spoon or ladle to release as much liquid as possible.
5. Place the egg yolks, sugar, and salt in a mixing bowl and whip with a whisk until pale in colour.
6. Add a small amount of the warm popcorn infused cream/milk, whisking, to temper the yolks.
7. Continue to add the hot cream/milk into the yolks, slowly, while whisking, until completely incorporated, and warm to the touch.
8. Place four 200ml ramekins in a baking dish and pour the custard mixture into the ramekins, dividing the mixture equally. Place the baking dish with the ramekins in the preheated oven and carefully pour hot water in the baking dish, allowing it to come about half  the sides of the ramekins.
9. Bake for about 25 minutes, or until the custards are set.
10. Cool completely, sprinkle the tops with granulated sugar, and brulee with a torch or under the grill until brown and caramelised.