Recipe courtesy of Food Network Kitchen
Save Recipe Print
Cream of the Pop
Total:
5 hr
Prep:
20 min
Inactive:
4 hr 30 min
Cook:
10 min
Yield:
8 servings
Level:
Easy
Total:
5 hr
Prep:
20 min
Inactive:
4 hr 30 min
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Pulse 3 cups of the caramel corn in a food processor until finely ground. Transfer to a medium saucepan; add the milk, heavy cream, sugar and salt and stir to dissolve. Bring to a boil, then remove from the heat and let steep 30 minutes.

Whisk the egg yolks and cornstarch in a medium bowl until smooth; slowly pour in the milk-caramel corn mixture, whisking to combine. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the spoon, about 8 minutes. Strain through a fine-mesh sieve into a bowl to remove the ground caramel corn. Whisk in the butter and vanilla until smooth.

Pour the mixture into 8 small bowls. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming. Refrigerate until set, at least 4 hours. Top with the remaining caramel corn and the peanuts.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

Skillet Apple Pie with Cinnamon Whipped Cream

Recipe courtesy of Trisha Yearwood

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Orange Cream Pops

Recipe courtesy of Food Network Kitchen

Ice Cream Freezer Pops

Recipe courtesy of Ree Drummond

Orange Cream Pops

Recipe courtesy of Sandra Lee

Candy Cane Ice Cream Pops

Recipe courtesy of Erica Miller

Browse Reviews By Keyword