Pistachio Pudding Rocket Pops |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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To the moon, Alice! Ingredients:
1 cup sugar |
3/4 cup cornstarch |
1/4 teaspoon salt |
4 cups milk |
4 tablespoons unsalted butter |
2 teaspoons vanilla extract |
1 1/2 cups shelled pistachios |
green food coloring |
Directions:
1. In a food processor or blender, grind 3/4 cup of the nuts to a paste. (Note: I couldn’t get my pistachios to form a paste without adding a teaspoon or two of water).
2. In a saucepan, combine the sugar, cornstarch, and salt.
3. Add the milk and pistachios and bring to a boil over medium heat, stirring constantly for 5 to 7 minutes. Remove from the heat as soon as the mixture thickens. (Note: This took approximately 12 minutes for me on a gas stove).
4. Stir in the butter until melted. Add the vanilla. Let cool in refrigerator for 10 minutes.
5. Add 3 drops green food coloring and mix with a spoon to combine.
6. Pour into the pop molds. Insert the sticks. Freeze for at least 8 hours.
7. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds.
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