Silky petits pots de crème with caramel and salted butter, and popcorn

• 200 g sugar
• 200 g liquid cream
• 40 g slightly salted butter
• 180 g milk
• 260 g liquid cream
• 25 g cornstarch
• Caramelised popcorn for garnishing

Caramel: Place the sugar in a frying pan. Cook on medium heat and allow the sugar to start caramelising without touching it. When the sugar begins to brown underneath, mix so that it caramelises uniformly.

Add the cream little by little in a thin stream being careful of splatters. Lastly add the butter. Mix thoroughly. Remove and leave to cool.

Pour a little of this caramel into each pot.

Cream: Thin 100 g of caramel with cream and then milk. Moisten the starch with 7 cl of liquid. Add the remaining liquid. Place in a saucepan. Cook on medium heat whisking all the time.

Remove from heat, and add the two egg yolks. Mix thoroughly.

Immediately divide the cream between the verrines. Leave to cool.

Garnish with caramelised popcorn.