makes 10 pudding pops
3/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon fine sea salt
2 large eggs
1 large egg yolk
2 cups organic whole milk
3 tablespoons unsalted butter, cut into 6 cubes and chilled
1/2 teaspoon vanilla extract
2 bananas (medium)
1. Add the sugar, cornstarch, and salt to a 3-quart sauce pan. Whisk in the eggs and egg yolk. Stir in the milk and whisk until well-combined.
2. Cook the mixture over medium-low heat until it reaches 172 degrees (this should take 5-10 minutes) and has thickened.
3. Remove the pot from the heat and add the butter, one cube at a time, stirring after each addition until each cube is entirely incorporated before adding in the next butter cube. After all of the butter has been incorporated, stir in the vanilla.
4. Pour the pudding into a large glass bowl, cover with plastic wrap, and chill in the fridge for 1-2 hours.
5. After the pudding has completely cooled, pour it into a blender or food processor bowl. Add the bananas and pulse to combine, leaving the banana bits as chunky or smooth as you prefer.
6. Pour the banana pudding into a popsicle mold and let freeze completely (4-6 hours or overnight).
7. Unmold the frozen banana pudding pops (douse the mold with hot water to help the popsicles release if necessary) and serve.