A velvety pudding studded with vanilla bean seeds is the base for these creamy artisanal pops. Layered with homemade plum purée and a little brandy, they make a treat fit for a summer day. Add any leftover plum mixture to yogurt parfaits or spread it onto toast.
- Portion size 10 servings
- Credits : Canadian Living Magazine: September 2014
Ingredients
Plum swirl:
Method
In saucepan, whisk sugar with cornstarch. Using tip of sharp knife, scrape seeds from vanilla bean into pan; add pod. Whisk in milk and brandy; cook over medium heat, stirring until just steaming. In bowl, whisk eggs with salt; whisk in half of the hot milk mixture in slow steady stream. Gradually whisk back into pan; cook over medium heat, whisking constantly, until bubbly and thickened, 4 to 7 minutes. Strain through fine sieve into clean bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 3 hours.
Plum swirl: Meanwhile, in saucepan over medium heat, bring plums, sugar and 3 tbsp water to boil. Simmer, stirring occasionally, until plums are broken down and consistency resembles jam, about 12 minutes. Strain through fine sieve into clean bowl, pressing down on fruit; discard skins. Stir in lemon juice. Refrigerate until chilled, about 45 minutes. Set aside 1 cup of the plum mixture; cover and refrigerate any remaining for another use. (Make-ahead: Refrigerate for up to 5 days.)
Alternately spoon egg mixture and reserved plum mixture into 10 ice-pop moulds, starting and ending with egg mixture. Freeze until firm, about 5 hours. (Make-ahead: Freeze for up to 4 days.)
Share your Vanilla Plum Swirl Pudding Pops pics with @canadianliving on Twitter, Facebook and Instagram with the hashtag #CLgetcooking.
Nutritional facts per pop: about
- Sodium 33 mg
- Sugars 21 g
- Protein 3 g
- Calories 127.0
- Total fat 3 g
- Potassium 93 mg
- Cholesterol 41 mg
- Saturated fat 1 g
- Total carbohydrate 23 g
%RDI
- Iron 1.0
- Folate 3.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 2.0
