The ultimate summer treat!
Yield: 6 Pops
100g cornflakes (2 3/4 cups)
825 g milk (3 3/4 cups)
30g lbs (1/8 cup tightly packed)
35g white sugar (⅛ cup + 1 tablespoon)
12g corn powder (2 tablespoons)
2g cornstarch (1/2 teaspoon)
2g kosher salt (1/2 teaspoon)
Heat the oven to 300ºf
Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. Toasting the cornflakes before steeping them deepens the flavor of the milk.
Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.
Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.
Combine sugars, corn powder, cornstarch and salt together until homogenous and then add to bottom of sauce pan with your whole egg and separated egg, whisking to ensure no pockets have formed. Whisk in strained cereal milk slowly, until homogenous. Start to bring to simmer.
Using a rubber spatula, keep the pudding moving to avoid any hot burnt spots forming on the bottom of the pot. Bring to slow boil until pudding is thick and coats the back of a spoon. Pour through fine meshed sieve, and cool slightly before pouring into ice pop molds and freezing overnight.