Vanilla Pudding Pops

These creamy popsicles are a great summer treat. The chilled pudding was also absolutely delicious prior to being frozen, making this a dessert that can be enjoyed year-round. 🙂

This recipe is from Martha Stewart Living’s Everyday Food. An easy crowd pleaser.

Yield: 7-10 ice pops (depending on the size of the popsicle mold)

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp coarse salt
• 3 cups whole milk
• 3 large egg yolks
• 2 tsp pure vanilla extract

1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
3. Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute.
4. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
5. Using a funnel, divide mixture among ice-pop molds.
6. Chill in refrigerator until cool and thickened, about 1 hour.
7. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks.
8. Dip molds briefly in warm water to release pops.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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