New This Month

Vanilla Pudding Pops


Make these ahead and you'll have an after-school treat for two kids for a whole week.

  • Yield: Makes 10

Source: Everyday Food, June 2008


  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract


  1. 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.

  2. 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, and immediately pour through sieve into bowl; stir in vanilla.

  3. Divide mixture among 10 3-ounce ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks. Run molds briefly under warm water to release pops.

Reviews Add a comment

  • bbumble
    26 NOV, 2013
    Since commercially made pudding pops are no longer in our stores I found this recipe and made vanilla pops. They were great! I feel I can control what is in our snacks and foods by making them and being a type 2 diabetic and control the sweetness by using Spenda or Truvia or whatever type you use. Kids loved them...will make chocolate ones next. Thanks Martha and happy Thanksgiving!
  • JohnR101
    5 JUN, 2008
    Quick, easy and DELICIOUS!!! Highly recommended for the upcoming hot summer and the kids love them!!!