Click the play button on the video window to the right to see the show segmentAdd some "spark" to your 4th of July party this year with a tasty treat that includes a little "flash!"
A Popcorn Flan incorporates a beloved American snack into a dessert classic, giving it a little "bang."
And, that's the key to creating any unique and flavorful dessert: think outside the box.
The Phoenicians Assistant pastry chef Daniela Arini says try infusing common foods and ingredients - such as popcorn, bacon, toasted nuts or basil - into one of your favorite dessert recipes.
The incredible combination of flavors and textures introduced by just one new item can add new life to a tired standard.
Daniela Arini
Assistant Pastry Chef
The Phoenician
Popcorn FlanServes: 20
3 Cups Heavy Cream
5 ½ Cups Milk
23 ea Eggs
3 Cups Sugar
¼ c Popcorn Kernels
Pop the popcorn with salt (if using microwave popcorn, you will need 2 quarts of popped popcorn).
Heat up the cream and the milk.
Steep the popcorn in the resulting hot liquid.
Cover and let sit for at least 3 hours in the refrigerator.
Mix eggs, sugar and the popcorn liquid very well.
Pour on top of a caramelized ramekin dish and bake over water bath for 1 hour at 300 F
Caramel Popcorn
1/3 Cup Popcorn Kernel
½ Cup Butter
1 Cup Brown Sugar
¼ Cup Corn Syrup
½ Tablespoon Salt
¼ Tablespoon Baking Soda
½ Tablespoon Vanilla
Boil the butter, sugar, syrup and salt. Add baking soda and vanilla.
Pop the popcorn and pour caramel over it.
Place on a sheet pan and bake at 250 F for 40 minutes or until a caramel color is achieved. Stir every 15 minutes to ensure the popcorn is well coated.
Place on top of flan as garnish; drizzle extra caramel over flan.
The Phoenician
6000 E. Camelback Road
Scottsdale, AZ 85251
(480) 941-8200
www.thephoenician.com
