July 18th, 2011
Recipe by Charity Ferreira. Excerpted from Perfect Pops
In a medium saucepan, whisk together the milk and egg yolks. In a small bowl, stir together the sugar, cornstarch, and salt. Whisk the sugar mixture into milk mixture. Bring to a simmer over medium heat, stirring constantly with a flexible spatula or a wooden spoon, 4 to 6 minutes. When the mixture starts to bubble around the edges, cook it gently, stirring constantly, for 1 minute. Immediately divide the pudding between two heatproof bowls.
Stir the chocolate into one bowl until it is melted and smooth. Stir the vanilla into the other portion. Let the pudding cool to room temperature for about 15 minutes.
Spoon the two flavors alternately into ice pop molds, beginning with the chocolate. You can rap the molds firmly on the counter a few times to settle the mixture into any air pockets. Insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Variation: For plain vanilla pudding pops, omit the chocolate and increase the vanilla to 1 teaspoon. Skip the step of dividing the mixture in half.