Part 2/8:
I'm making my version of the classic French pot de crème, a baked custard similar to crème brûlée. First, I heat up two cups of heavy cream until it reaches a rolling boil. While that's happening, I make a caramel sauce with sugar, water, and salt. Once the sugar has caramelized, I slowly pour in the hot cream, being careful not to let it bubble over. I add vanilla and then temper the hot cream into four egg yolks to create a rich, silky custard. I strain the mixture to ensure it's perfectly smooth, then divide it between four ramekins. After baking the custards in a water bath, I top them with crunchy caramel popcorn for a delightful contrast of textures.