Creamy pudding with caramel popcorn

Ingredients:

• 5 cups (about 200 g) caramel popcorn
• 3 cups whole milk
• 1 cup heavy cream
• 1/4 cup sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 3 tablespoons cornstarch
• 2 tbsp (30 g) butter
• 1 tbsp vanilla extract
• 1/2 cup salted roasted peanuts

Preparation:

1. In a food processor, finely grind 3 cups of caramel popcorn.
   
   Place in a medium saucepan, add milk, cream, sugar, and salt, and stir to dissolve the sugar. Bring to a boil, then remove from heat and let steep for 30 minutes.
2. In a medium bowl, whisk the egg yolks and cornstarch until smooth. Slowly pour in the milk-caramel mixture, whisking to combine.
   
   Pour everything back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for about 8 minutes, until the mixture coats the spoon. Strain through a fine-mesh sieve into a bowl to remove any crushed popcorn. Beat in the butter and vanilla, mixing until smooth.
3. Divide the mixture among 8 small bowls. Press plastic wrap onto the surface of each pudding to prevent a skin from forming. Refrigerate until set, at least 4 hours. Sprinkle with the remaining popcorn and peanuts.