-
1
Place 3/4 cup of the half-and-half, the sugar, and the salt in a small saucepan over medium heat and stir until the sugar has completely dissolved, about 3 to 4 minutes.
-
2
Meanwhile, pour the remaining 1/4 cup half-and-half into a small bowl.
-
3
Sprinkle the gelatin evenly over the surface and let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).
-
4
Place the egg yolks in a medium heatproof bowl and whisk until smooth, about 1 minute.
-
5
Remove the half-and-half mixture from the heat and slowly pour about half of it into the egg yolks, whisking constantly until incorporated.
-
6
Reduce the heat to low and pour the half-and-half/egg mixture back into the pan.
-
7
Add the gelatin mixture and the butter and cook, whisking constantly and checking the temperature occasionally on an instant-read thermometer, until the butter melts, the gelatin dissolves and no longer feels grainy, and the temperature reaches 160 degrees F, about 5 minutes.
-
8
(Do not let the mixture boil or go above 170 degrees F, or the gelatin will not set properly and the eggs may curdle.)
-
9
Remove the saucepan from heat and stir in the vanilla.
-
10
Set a fine-mesh strainer over a medium heatproof bowl and pour the mixture through the strainer.
-
11
Discard the solids.
-
12
Place a piece of plastic wrap over the bowl, making sure its directly touching the surface of the pudding, and refrigerate until set, about 2 hours.
-
13
Meanwhile, make the chocolate pudding.
-
14
Place the butter, sugar, chocolate, and salt in a small saucepan over low heat and stir constantly until the chocolate and butter have melted and the sugar has dissolved, about 4 minutes.
-
15
Meanwhile, place the half-and-half in a small bowl and sprinkle the gelatin evenly over the surface.
-
16
Let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled).
-
17
Slowly whisk the gelatin mixture into the chocolate mixture until smooth and incorporated.
-
18
Heat, whisking constantly and checking the temperature occasionally on an instant-read thermometer, until the gelatin dissolves and no longer feels grainy, about 5 minutes.
-
19
(Do not let the mixture boil or go above 170 degrees F, or the gelatin will not set properly.)
-
20
Remove the saucepan from heat and stir in the vanilla.
-
21
Pour the mixture into a medium heatproof bowl and cover with a piece of plastic wrap, making sure its directly touching the surface of the pudding.
-
22
Refrigerate until set, about 2 hours.
-
23
Remove both puddings from the refrigerator and discard the plastic wrap.
-
24
Vigorously whisk each pudding until smooth (they will be lumpy at first but will eventually smooth out).
-
25
Place large dollops of each pudding into a large resealable bag, alternating between vanilla and chocolate until all of the pudding is in the bag.
-
26
Using the handle of a wooden spoon, swirl the puddings together but do not mix them completely.
-
27
Cut about a 1/2 inch off of one corner of the bag (pinch the opening closed so the pudding doesnt run out) and squeeze the swirled pudding into the pop molds.
-
28
Tap the molds a few times on the counter to release any bubbles, then freeze until frozen, about 3 hours.
-
29
Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours.
-
30
(To avoid the skin that forms on the surface of pudding, cover each ramekin with plastic wrap and make sure its directly touching the pudding.)
