1/3 cup sugar
1/8 cup cornstarch
1/8 teaspoon coarse kosher salt
1 1/2 cups whole milk
2 egg yolks
1 teaspoon vanilla extract
- Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
- If using a traditional popsicle mold place one Donsuemor French-Inspired Madeleine cookie in each mold. Divide the pudding mixture among (4)1h x 2.5w x 4″d stacking ice-pop molds. If using a stackable mold like ours, place 1 Donsuemor French-Inspired Madeleine on top of each pudding pop. Chill in refrigerator until cool and thickened, about 1 hour. Then transfer to the freezer and freeze until solid, at least 4 hours and up to 2 weeks. The ice pop molds I used are silicone so they pop right out when you are ready to indulge, if using more traditional ice pop molds you may need to run the mold under warm water for a few seconds to unmold.
The base of this popsicle is gluten free however the madeleine cookies are not. To make gluten free simply omit the cookies.