Recently I re-made those corn popsicles from a few years back, and was saddened to discover that they did not hold up as well as I’d hoped. They were tasty, for sure, but not as full of intense corn flavor as I recalled.
Or maybe my tastes had changed.
Either way, a reboot was in order, and it was right next door to the corn cookies I was planning for this month.
Sweet corn is only the most delicious riff on Christina Tosi’s now-famous cereal milk. Don’t know what cereal milk is? Read this post where I first used it in a popsicle (and then used it these. Oh, and these.)
And I just knew that this recipe would deliver the ramped up corn-y flavor that I was craving. The fact that the cereal milk used one of my fave guilty induglences – Cap’n Crunch – basically sealed the deal.
A. To the men.
My only quibble was in the final texture. The pops were super-delicious but extremely rich and creamy. And I find that pops made from a lot of heavy cream need some sort of crunchy, crispy “something”, to offset all that richness. Which is why you’ll typically find a mix-in, or a dip in magic shell, in most of my recipes.
For these pops I simply turned to the cereal, and coated each one with a generous helping of pulverized Cap’n Crunch.
But you do you.
What’s your favorite cereal?
from the Milk Bar Cookbook
2 1/4 cups Cap’n Crunch, divided
1 1/2 tablespoons packed light brown sugar
1 tablespoon sugar
2 tablespoons freeze dried corn powder (see Note**)
1/2 teaspoon cornstarch
1/4 teaspoon kosher salt
Sweet Corn Cereal Milk (recipe below)
1 large egg
1 cup heavy cream
1/4 cup sour cream
Grind 1/4 cup of the Cap’n Crunch to a powder in a food processor. Transfer to a medium saucepan and add both sugars, corn powder, cornstarch and salt. Whisk in the cereal milk and egg in a slow steady stream till mixture is emulsified.
Heat mixture over medium-low heat, stirring occasionally, till it bubbles and thickens, about 3 – 5 minutes. Scrape into a small bowl and chill for one hour. Place the remaining 2 cups of Cap’n Crunch in the food processor and grind to a powder. Transfer to a plate or shallow dish.
Beat the heavy cream and sour cream in a stand mixer fitted with the whisk attachment, JUST till soft peaks form. Scrape the corn mixture in and whisk again till just emulsified, about a minute.
Pour into your popsicle molds, add sticks and freeze overnight. To release the pops, hold molds briefly under hot water, and transfer to a baking sheet. Working with one pop at a time, coat thoroughly with the reserved Cap’n Crunch “powder”, return to the baking sheet and keep frozen till ready to serve.
Sweet Corn Cereal Milk
lightly adapted from the Milk Bar Cookbook
1 cup Cap’n Crunch cereal
1 1/4 cups cold milk (keep in the measuring cup)
2 teaspoons light brown sugar
pinch of kosher salt
Use your hands to crush the cereal with your hands, till it’s the texture of coarse sand or gravel. Add to the milk and stir vigorously. Let sit at room temperature for 20 minutes.
Pour the mixture into a fine-mesh sieve set over a bowl. Let it drain, using the back of a spoon to get all the liquid out. Whisk in the sugar and salt. Store covered, in the fridge, for up to one week.
** Note: You can buy freeze-dried corn powder from Milk Bar. I ordered these packages of freeze-dried corn, and processed to a powder in my food processor. You’ll need 1/3 cup of corn for this recipe.
This delicious recipe brought to you by Sheri Silver
You can find all of my popsicles on my Pinterest board!