Puddin' Pops

Name: Puddin' Pops
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 85 grams disk Mexican chocolate (about , chopped; 3 Tbsps cornstarch; 3 larges egg yolks; 2 larges eggs, at room temperature; 296 milliliters all-purpose flour, plus more for dusting; 1 teaspoons ground cinnamon, plus more for dusting; 296 milliliters cold heavy cream; 1 teaspoons kosher salt; 59 milliliters sugar; 118 milliliters sugar; 2 Tbsps unsalted butter, melted, plus more for brushing; 296 milliliters whole milk; 296 milliliters whole milk, at room temperature

Puddin' Pops might be just the dessert you are searching for. One serving contains 596 calories, 11g of protein, and 34g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of butter, cornstarch, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

Make the filling: Melt the chocolate with the milk in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), whisking until smooth.

Ingredients you will need

Chocolate

Water

Milk

Equipment you will use

Whisk

Sauce Pan

Bowl

Whisk the egg yolks, sugar and cornstarch in a large bowl; slowly whisk in the chocolate mixture, then pour into a separate saucepan. Cook over medium-low heat, whisking, until bubbles appear around the edges and the mixture thickens, 3 to 4 minutes.

Ingredients you will need

Corn Starch

Chocolate

Egg Yolk

Sugar

Equipment you will use

Whisk

Sauce Pan

Bowl

Transfer to a bowl and press plastic wrap directly onto the surface. Cool to room temperature, about 45 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Beat the heavy cream with a mixer on medium speed until soft peaks form. Fold half of the whipped cream into the cooled chocolate mixture using a rubber spatula. Cover and refrigerate until set, about 2 hours; cover and refrigerate the remaining whipped cream until ready to serve.

Ingredients you will need

Whipped Cream

Heavy Cream

Chocolate

Equipment you will use

Spatula

Blender

Make the popovers: Position a rack in the lower third of the oven; preheat to 450 degrees F.

Equipment you will use

Oven

Whisk the flour, salt and 1/4 teaspoon cinnamon in a large bowl.

Ingredients you will need

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk the milk and eggs in another bowl, then whisk into the dry ingredients until smooth.

Ingredients you will need

Egg

Milk

Equipment you will use

Whisk

Bowl

Whisk in the melted butter.

Ingredients you will need

Butter

Equipment you will use

Whisk

Let rest 10 minutes.

Brush a 6-cup popover pan with melted butter; dust with flour and tap out the excess. Divide the batter among the cups.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Frying Pan

Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until puffed and golden brown, about 20 more minutes (do not open the oven door).

Equipment you will use

Oven

Transfer the pan to a rack; let cool slightly. Meanwhile, mix the sugar and the remaining 1/2 teaspoon cinnamon in a bowl.

Ingredients you will need

Cinnamon

Sugar

Equipment you will use

Bowl

Frying Pan

Remove the popovers from the pan; brush with melted butter and toss in the cinnamon sugar.

Ingredients you will need

Cinnamon Sugar

Butter

Equipment you will use

Frying Pan

Slice the top of the popovers three-quarters of the way through to open, leaving a hinge. Spoon in the filling and reserved whipped cream. Dust with cocoa powder and cinnamon.

Ingredients you will need

Whipped Cream

Cocoa Powder