Vanilla-Caramel Cream Pops Mexican Recipe

Vanilla-Caramel Cream Pops Mexican Recipe

Ingredients

Recipe for: Paletas de Vainilla con Cajeta – Vanilla-Caramel Cream Pops

Makes 8 to 10

• 2½ cups heavy cream
• 1½ cups whole milk
• 1½ cups sugar
• 1 vanilla-bean, split lengthwise and scraped, or 2 teaspoons pure vanilla extract
• pinch of salt
• 7 egg yolks
• ¾ to 1 cup cajeta, homemade or store-bought

Method

1. Combine 1½ cups of the heavy cream, the milk, sugar, scraped vanilla bean and pod (if you’re using the extract don’t add it now), and salt in a pot and bring to a boil over medium heat
2. Whisk the egg yolks in a large heatproof bowl
3. Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly
4. Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes
5. Strain through a fine-mesh sieve and stir in the remaining 1 cup heavy cream and the vanilla extract, if using
6. Chill over an ice bath, stirring, until cool
7. Place a piece of plastic wrap directly on top, refrigerate until completely cool, about 4 hours
8. Warm the cajeta slightly so it’s pourable
9. If you are using store-bought cajeta in a glass jar, unscrew the lid, screw it on again lightly, place in a pot, and fill the pot three-fourths of the way up the sides with hot water
10. Warm over medium-low heat and let simmer for about 5 minutes, then carefully remove the jar from the hot water with a towel
11. Add a little of the custard to the ice pop molds (about a quarter of the way up), then freeze for 1 hour
12. Next pour in a little cajeta
13. Continue alternating the vanilla custard with the cajeta until the molds are filled
14. Use a large skewer to swirl the mixture gently
15. Freeze for about 3 hours, until the creamsicles begin to set
16. Insert the sticks and let freeze for another 4 hours at least
17. Unmold as directed

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