Vanilla Pudding Pops Recipe

1. 1

   Place 1 3/4 cups of the half-and-half, the sugar, and the salt in a medium saucepan over medium heat and stir until the sugar has completely dissolved, about 3 to 4 minutes.

2. 2

   Meanwhile, pour the remaining 1/4 cup half-and-half into a small bowl.

3. 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. 4

   Place the egg yolks in a medium heatproof bowl and whisk until smooth, about 1 minute.

5. 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. 6

   Pour the half-and-half/egg mixture back into the pan and add the gelatin mixture and the butter.

7. 7

   Cook over low heat, whisking constantly, until the butter melts, the gelatin dissolves and no longer feels grainy, and an instant-read thermometer registers 160 degrees F, about 5 minutes.

8. 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. 9

   Remove the saucepan from heat and stir in the vanilla.

10. 10

    Set a fine-mesh strainer over a medium heatproof bowl and pour the mixture through the strainer.

11. 11

    Discard the solids.

12. 12

    Divide the mixture among the pop molds and freeze until frozen, about 3 hours.

13. 13

    Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours.

14. 14

    (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.)

* Per serving · 4 servings · Values may vary.