This Mess Is Ours
All the flavors you love about the classic vanilla pudding pop of your childhood, elevated with the addition of Donsuemor French-Inspired Madeleines.
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 look into the pantry revealed one of my favorite guilty pleasures, Madeleines. We weren't sure how they'd freeze, but their delicate, airy texture was perfect and as the pudding pops melted and softened the madeleines soaked up the pudding.
- sugar - cornstarch - coarse kosher salt - whole milk - egg yolks - vanilla extract - Madeleines
Ingredients
1
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.
2
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.
3
If using a popsicle mold place one Madeleine cookie in each mold. Divide the pudding mixture among (4)1h x 2.5w x 4"d stacking ice-pop molds.
4
Chill in refrigerator until cool and thickened. Then transfer to the freezer and freeze until solid.