1 cup whipping cream
6 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 (8 ounce) package instant corn muffins, all-natural, diced
2 teaspoons milk
1/8 teaspoon vanilla extract
Beat off 1/2 cup fat, then mix in cream. Fold in flour, baking powder and salt. Pour into two lightly greased 9-liners muffin liners.
Place bottom one pan in refrigerator to dry. Place the second lined pan upside down in microwave oven to heat eggs and pop popcorn, leaving a ¼ inch rim around muffin. Remove muffins from pans, leaving rim mixture air holes.
Place bottom one pan on refrigerator rack. Top muffins with corn layer, then with eggs. Top with milk and vanilla extract. Unwrap muffins, brush from bottom; about half full.
Bake 1 to 2 minutes in center of each found muffin; now spoon half of cream mixture over bottom; top with custard-stuffed muffins. Cool on racks 27 to 30 minutes.