Imagine a silky vanilla pudding nestled on a stick, cool and gently sweet with a smooth, spoonable texture that practically melts on your tongue and leaves a comforting vanilla aroma.
This is the perfect dessert to pack for lunchboxes, bring to potlucks, or enjoy on a warm afternoon when you want something low fuss and satisfying without turning on the oven.
SaveI first started making pudding on a stick for my younger cousins and quickly realized how much fun it is to eat, and how neatly it prevents any drips or mess.
Pudding On A Stick Recipe
Ingredients
Pudding
Assembly
Instructions
- Whisk dry ingredients
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until evenly combined.
- Combine milk and cream
In a separate bowl, whisk the milk and heavy cream so they are fully blended and ready to pour.
- Temper the egg yolks
Slowly whisk about half of the warm milk mixture into the egg yolks, then pour the yolk mixture back into the saucepan with the remaining milk.
- Cook until thickened
Whisk constantly over medium heat until the mixture turns glossy and reaches a pudding like thickness that coats the back of a spoon, about 3 to 5 minutes.
- Finish with vanilla
Remove from heat and stir in the vanilla extract and vanilla bean paste, if using, until the aroma is fragrant.
- Strain for extra smoothness
Pour the pudding through a fine mesh sieve into a heatproof jug or bowl to remove any cooked egg bits.
- Cool slightly and fill molds
Let the pudding cool for 5 minutes, then quickly ladle it into small containers or gently dip the tops of the popsicle sticks into the pudding so about an inch is coated.
- Chill and set
Place the prepared pudding pops in the freezer for 20 minutes until the surface is set, then insert them into a tall cup or cover with a small paper cup and lollipop wrapper if desired.
- Add toppings and final chill
Before the pudding fully hardens, press sprinkles or a drizzle of melted chocolate onto the top, then return to the freezer for at least 1 hour or until completely firm.
- Serve and enjoy
Unwrap or lift the pudding pops out of their cups and enjoy them straight from the freezer for a refreshing, no mess dessert.
Substitutions and variations
- Use low fat milk and light cream to reduce calories while keeping a creamy texture.
- Replace vanilla bean paste with a teaspoon of vanilla extract if you do not have paste on hand.
- For a dairy free version, swap to a high quality plant based milk and cream alternative.
- Use a gluten free all purpose flour blend in place of cornstarch if you need a gluten free option.
Chloe's tips
- For best results, use a wide heavy bottomed pan so the pudding cooks evenly without scorching.
- Keep a small bowl of ice water nearby when tempering the eggs to stop the cooking quickly if needed.
- If you like a richer flavor, you can fold in a tablespoon of mascarpone or cream cheese once the pudding is smooth.
How to store it
- Store finished pudding pops in a sealed container or heavy freezer bag for up to 3 days.
- Let them thaw for about 5 minutes at room temperature if they feel too firm before eating.
Serving suggestions
Serve these chilled pudding pops in colorful cups or nestled on a platter for easy grabbing at gatherings.
- Place each pop in a small cup or cone for a classic handheld look.
- Arrange them on a decorative platter with a small spoon for a fancier presentation.
Frequently asked questions
Can I make this in a big batch for a party?
Yes, this recipe scales easily. Use a larger, deep saucepan and increase the ingredients proportionally, stirring more frequently to ensure even cooking.
Why did my pudding turn out grainy?
Grittiness usually comes from either cooking too quickly or scrambling the eggs. Tempering slowly and cooking over medium heat while whisking helps keep the texture smooth.
Can I use regular popsicle molds instead of coating the sticks?
Absolutely. Pour the pudding into standard silicone popsicle molds and freeze until set for an even easier version.
How do I know when the pudding is done on the stove?
It is ready when the mixture thickly coats the back of a spoon and leaves a clear path when you run a finger through it.
Let's get cooking!
This pudding on a stick recipe brings nostalgic sweetness and playful presentation together in a dessert that feels both special and simple to make at home.
