Recipe courtesy of Food Network Kitchen
Cream of the Pop
Total:
5 hr
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
5 hr
Active:
20 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.

IDEAS YOU'LL LOVE

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Strawberry Crunch Ice Cream Cake

Recipe courtesy of Food Network Kitchen

Ice Cream Freezer Pops

Recipe courtesy of Ree Drummond

Orange Cream Pops

Recipe courtesy of Food Network Kitchen

Orange Cream Pops

Recipe courtesy of Sandra Lee

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking