Raspberries & Creme Ice Pops
Yield: 4 pops (or more, see notes below)
2 cups (500 ml) milk
1/2 cup + 2 tablespoon (125g) sugar
1 vanilla bean, split lengthwise
6 egg yolks
2 cups frozen raspberries, thawed slightly
juice of 1 lemon
2 tablespoons sugar (more or less, to taste)
1 tablespoon honey (optional)
To make the custard: In a medium saucepan, combine milk, two-thirds of the sugar (or 83g), and vanilla bean and gradually bring to a boil.
Meanwhile, in a heatproof bowl, whisk together the egg yolks and remaining sugar. Keep whisking until the mixture is pale yellow and is a light ribbon consistency.
Slowly pour the boiling milk into the egg yolk mixture - whisking constantly as you pour. Pour the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heat-proof spatula so it does not curdle. Do not let it boil - custard is ready when it is thick enough to coat the spatula. Remove from heat and pour through strainer. Set over bowl of ice and allow to cool.
To make raspberry mixture: In a medium bowl, toss together raspberries, lemon juice, sugar, and honey (if using). Mash some of the raspberries with a fork - if you'd like a smoother consistency, puree mixture in a blender or food processor and strain out seeds.
To assemble: Spoon about 2 tablespoons of the raspberry mixture into each ice pop mold (or half-way). If the mixture is still semi-frozen, insert a wooden popsicle stick into the center of each mold and freeze for 30 minutes. If not, freeze for 20-30 minutes to firm up mixture before inserting sticks. Then, transfer custard into a measuring cup with a spout to pour into molds on top of raspberry mixture. Let freeze for at least 3 hours or until solid.
Unmold pops by running molds quickly under warm water.
Recipe Notes: The custard/creme anglaise recipe makes about 3 cups so you will have about a cup or more leftover (depending on the size of your molds) - use it to top fresh berries, or make more pops with whole raspberries in each mold. Like I did, here.
Recipe Source: Custard/Creme anglaise recipe from Michel Roux's "Desserts".