Cream of the Pop

Total Time:
5 hr
Prep:
20 min
Inactive:
4 hr 30 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 5 cups caramel corn (about 7 ounces)
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
  • 1/2 cup salted roasted peanuts
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.


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