Just in time for National Ice Cream Day, Chef Justin Cucci shares his take on a childhood favorite-the frozen pudding pop. Dip in chocolate and cocoa nibs for a bittersweet and salty end to any meal or celebration.
Butterscotch Pudding Pops
from executive Chef Justin Cucci of Ophelia’s Electric SoapBox
Makes 6 pops, depending on the size of the mold
- 1 cup brown sugar, packed
- 2 TBS water
- 1 cup whole milk
- 1 ½ cups heavy whipping cream
- 1 egg
- 1 egg yolk
- 1 TBS cornstarch
- 3 TBL unsalted butter
- ¼ tsp salt
- ¼ tsp vanilla extract
- Chocolate Shell (optional)
- 1 cup dark chocolate
- 2 TBS neutral oil
- 2 TBS cocoa nibs
- 1 TBS flaked salt
**Cucci prefers a quality flake salt like Salt Works Pacific Blue, a versatile kosher flake salt that’s perfect for adding texture to desserts.
Directions for the Pudding
- In a medium saucepan, combine brown sugar and water. Over high heat, bring to a rolling boil for 5 minutes
- Slowly stream in milk and cream, stirring constantly. Turn down to medium high heat. If sugar begins to seize – keep going – it will melt back to liquid!
- While cream mixture is reheating, combine egg, egg yolk and cornstarch in a small mixing bowl.
- Before cream mixture boils again, take ½ cup of warm mix and temper it into egg mixture to gently warm egg mixture. Pour egg mixture into saucepan while stirring.
- Thicken over medium high heat, stirring regularly so the bottom doesn’t scorch, about 8-10 minutes
- Remove from heat and whisk in remaining ingredients.
- Strain into a bowl and place a layer of plastic wrap directly on the mix to prevent a skin from forming. Refrigerate until completely cool.
- Give pudding a bit of a stir, then pour into popsicle molds. Freeze. Keep frozen until ready to eat. Wrap in plastic to prevent freezer burn. Keeps up to 1 month.
Chocolate Shell (optional)
- In a microwave safe bowl, combine chocolate and oil. Melt in 30 seconds increments, stirring between heating. When completely melted, dip frozen popsicles in chocolate, then in cocoa nibs. Sprinkle with finishing salt and re-freeze for 5 minutes before eating