This is what I call a recipe of necessity. It was necessary for me to use up at least one of the quarts of milk in my fridge before vacation.
It was also necessary that I not miss out on the fruits of those labors so I needed to make something that would last.
Kind of like how it’s necessary for me to eat grilled cheese every day this week and use up the enormous wedge of Jarlsburg we were gifted this weekend.
These are acts of necessity.
And since we’re going the route of necessity, I may as well add on some cocoa nibs because it’s necessary that I use those up too. I need to stop hoarding ingredients for “special occasions.” Like the truffle salt in my cabinet from, oh, four years ago. Surely that doesn’t go bad, right? o_O
Anyhoodle. This recipe is a two parter. Part one: make and chill the pudding. Part two: fill and freeze the molds. (Part one and a half: eat hot pudding straight from saucepan. Part one and three-quarters: eat cold pudding before putting into molds). Once they’re frozen you can eat as is or dip them in a little homemade magic shell – and really why wouldn’t you? Because that chocolate is really a vehicle for all the fun toppings – sprinkles, graham cracker crumbs, cocoa nibs, peanuts. The list is endless.
Let’s do this thing.
- 12 tbsp butter cut into cubes
- ½ cup sugar
- ½ cup packed dark brown sugar (this gets the best butterscotch flavor)
- ¼ cup water
- 2 tbsp light corn syrup
- 1 tsp lemon juice
- ¾ tsp salt
- 1 cup heavy cream
- 2¼ cups whole milk, divided
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tsp vanilla
- 1 tsp dark rum
- 1 batch of butterscotch pudding
- 1 ripe banana cut into thin rounds
- 6 graham cracker squares coarsely chopped
- 1 recipe homemade magic shell (recipe below)
- cocoa nibs, sprinkles, crushed nuts, etc. for toppings
- ½ cup chopped bittersweet chocolate
- 1 tbsp coconut oil
- Place butter, sugars, water, corn syrup, lemon juice and salt in a large heavy-bottomed sauce pan and heat over medium high heat until butter melts and sugar dissolves, stirring occasionally.
- Continue heating until mixture is a full boil and cook, stirring occasionally until the temperature registers 240F, or just caramelized, about 5 minutes.
- Adjust heat to medium-low and simmer mixture until it's a dark peanut butter color and thermometer registers 300f, about 15 minutes.
- Remove pan from heat and pour in ¼ cup of cream, swirl the pan to incorporate (careful it steams!).
- Quickly whisk the mixture for about 30 seconds until it's completely smooth again, making sure to scrape the bottom and sides of the pan.
- Return the pan to medium heat and slowly whisk in the remaining heavy cream, then 2 cups of milk until the mixture is smooth, taking care to scrape the bottom of the pan.
- Meanwhile heat the remaining milk in a microwave safe bowl until simmering.
- Whisk the egg yolks and cornstarch in a separate large bowl until smooth. Gradually add the hot milk to temper the eggs.
- Turn the heat on the butterscotch mixture to medium-high, whisking frequently. When the mixture reaches a full boil and climbing the sides of the pan dump it all, in one swift movement, into the egg and cornstarch mixture. Whisk vigorously until the mixture thickens (about 20 seconds).
- Add the vanilla and rum and whisk to incorporate.
- Place plastic wrap on the surface of the pudding and refrigerate at least 4 hours or overnight.
- Place chocolate and coconut oil in a microwave safe bowl and heat in 30 second increments, stirring between, until mixture is smooth.
- Pour about 3 tbsp of pudding into the bottom of each popsicle mold.
- Add three or four slices of banana, try to to prop them against the sides of the mold so you can see them.
- Add 1 tsp of graham cracker crumbs.
- Top with another 2 tbsp of budding, and another round of crumbs and banana if there's room.
- finish with pudding, just shy of the lip of the mold.
- Place popsicles in freezer for 30 minutes before adding the sticks. Freeze until solid, overnight is best.
- When popsicles are frozen you can unmold and dip in homemade magic shell, top with toppings and then keep in a gallon freezer bag on a tray.