Vanilla Pudding Pops | PCC Natural Markets

Vanilla Pudding Pops

Yield: 6 to 8 popsicles

No votes yet

These ingredients are:
vegetarian iconVegetarian gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



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.

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, then immediately pour through sieve into bowl. Stir in vanilla.

Pour mixture into popsicle molds and insert sticks. Cool in fridge, then freeze until solid. Dip molds quickly in hot water to unmold. Keep for 1 week in the freezer in an airtight container.


Pick up colorful silicone molds at PCC, or make popsicles using items in your kitchen:

Fill shot glasses or other small glasses with your popsicle mixture, then cover the top of each glass with wax paper secured with a rubber band. Slit the wax paper in the center to insert a popsicle stick. Place the pops in the freezer and freeze until solid. Wooden popsicle sticks are available at most stores that sell housewares, but spoons or chopsticks work well, too.

Source: PCC Sound Consumer, July 2011

More about: desserts, frozen, milk, vanilla


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login