Popcorn Milk Pudding

1.In a large saucepan, combine 2 cups of whole milk and 1 cup of popcorn kernels. Heat over medium heat until the milk is warm, then reduce to low heat and let it simmer for 30 minutes, stirring occasionally to prevent sticking.

2.After 30 minutes, remove the saucepan from heat and let the mixture steep for an additional 15 minutes to allow the popcorn flavor to infuse into the milk.

3.Strain the milk through a fine-mesh sieve into a clean bowl, discarding the popcorn. You should have about 1 1/2 cups of popcorn-infused milk.

4.In a separate small bowl, sprinkle 1 tablespoon of gelatin powder over 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom.

5.In the saucepan, combine the strained popcorn milk, 1/2 cup of granulated sugar, 1/4 teaspoon of salt, and 1 tablespoon of unsalted butter. Heat over low heat until the sugar and butter have dissolved completely, stirring occasionally.

6.Once the mixture is warm, add the bloomed gelatin and stir until fully dissolved. Remove from heat and stir in 1 tablespoon of vanilla extract.

7.Pour the mixture into individual serving cups or a large dish. Refrigerate for at least 4 hours or until set.

8.Once set, sprinkle a pinch of sea salt on top of each pudding before serving.