Barn Finds: Popcorn Pudding with Bacon, Maple and Cajun Caramel Corn Ice-Cream

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Chef Toddler’s Latest Creation

Popcorn pudding. Like bread pudding, only made with popcorn. Yes, it’s gluten-free, and cheap. If you consider sugar to be among the most important ingredients in a kitchen, which The Sober Sous Chef does, and don’t count the entire cost of a five pound bag against the it, the total cost of this creation was less than five dollars.

We strayed slightly from our last Barn Finds post, and used some ingredients which we didn’t buy at the scratch-and-dent store. Rest assured, though, in the spirit of the article, the Cajun spice has been on my shelf for well over three years, and the eggs in the custard had a sell by date of April 9th.

Use it or lose it. The most wholesome cuisine, the least pretentious, and the most responsible. You might call it “omnivore,” but it goes beyond that. The point is to actually seek out food which is about to expire, or be thrown out. Don’t dumpster dive, unless you enjoy being dangerously ill, but employ the restaurant industry’s standard of FIFO, or First In, First Out. Use up the old, and make room for the new.

An omnivore’s “use it or lose it” diet means no guilty conscience wondering if someone used chicken stock in your vegetarian soup, no conversations about evil farmers poisoning corn, no obnoxious chef asking if frogs and capybara fit into your pescatarian life. No calorie counting, no picky bitching, no nose-holding, no half-eaten meals, no bloated “food baby” bellies, no trends, no funny languages, no rude and demeaning waiter, no reservations, and a hell of a lot of trial and error.

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It’s just food. If you screw it up, fix it. If it doesn’t taste good, make it taste good. Add to it. Change it. Unless you’re on death-row, it won’t be your last meal. If you eat it, you will live to try again. Some people can’t eat. You can help those people by clicking this LINK and making a donation, then make this decadent dessert (which we fixed—a couple of times—before it was perfected).

Feeds Six

For the Pudding:

  • 3 cups air-popped pop corn, preferably unsalted
  • 4 whole, past the sell-by-date eggs
  • 1 cup light cream
  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • 1 over-ripe banana, sliced
  • 1 bruised granny smith apple, roasted and sliced
  • 1 snack-size box of stale raisins
  • Vermont or Massachusetts Maple Syrup (to taste)

Mix eggs, sugar, cinnamon, vanilla and cream in a bowl. In a greased two-inch deep pan, place all of the dry ingredients. Pour egg mixture over dry ingredients and gently mix by hand until all of the popcorn is wet. Cover with foil or a tight lid and bake for approximately 30 minutes (or until it’s done) at 350 degrees. Just prior to the custard setting completely, remove lid or foil and allow the top to lightly brown. When serving, add a little more maple syrup to the top of the pudding, if you desire.

For the Caramel Corn Ice-Cream:

  • 4 cups air-popped popcorn
  • 2 tablespoons butter
  • 1 cup sugar
  • 1/2 cup maple syrup
  • 1 smart phone to post pictures on facebook
  • 1/4 cup water
  • 1/4 cup chopped bacon
  • 2 tablespoons Cajun seasoning, or to taste
  • 1 teaspoon salt
  • 1 Pint Chocolate Chip Ice Cream

Warm popcorn in oven, set at 250 degrees. Combine all remaining ingredients and melt over high heat, stirring constantly. When a caramel color forms, pour over popcorn and mix well, coating all pieces. Spread on a greased pan and bake until desired color results. Using a sturdy spoon, or with a paddle attachment in a mixer, incorporate the caramel corn into your favorite flavor of ice cream.

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The result is a salty, sweet topping for the popcorn pudding, with a slightly spicy after taste, which goes really well with a cup of strong coffee. Then again, what doesn’t go well with a strong cup of coffee?

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6 thoughts on “Barn Finds: Popcorn Pudding with Bacon, Maple and Cajun Caramel Corn Ice-Cream

  1. Looks really good, and Chef Toddler is adorable. Also, I loved your comment about sugar being the most important ingredient in a kitchen. I add a little sugar to almost everything I make. It’s my secret ingredient! 😉

    Like

  2. Pingback: The Sober Sous Chef’s Live Television Debut | The Sober Sous Chef

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