The recipe and post for these Vanilla Madeleine Pudding Pops was made in partnership with Donsuemor. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!
Our daughter is always full of great ideas, especially when it comes to dessert. Case in point, these Vanilla Madeleine Pudding Pops! All the flavors you love about the classic vanilla pudding pop of your childhood, elevated with the addition of Donsuemor French-Inspired Madeleines.
Go ahead, bring on summer, we’re totally ready!
We have come up with some interesting popsicle creations over the years, but this one is hands down our favorite! While store bought pudding pops really and truly were the best thing going in popsicles during the 80’s this updated homemade version is the best thing happening right now!
When we were testing out our first batch of pudding pops to share with the kids we realized that while straight up pudding pops were ok when we were children our adult palettes really craved texture. A quick look into the pantry revealed one of my personal favorite guilty pleasures, Donsuemor French-Inspired Madeleines. We weren’t sure exactly how they would freeze, but their delicate, airy texture proved to actually be perfect and as the pudding pops began to melt and soften the madeleine cookies soaked up the pudding. Pure decadence!Print
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.