Custard Cream Pops


  • 250 ml Milk
  • 125 ml Castor Sugar
  • 15 ml Cornstarch
  • 2 ml Salt
  • 2 TopLay Egg Yolks
  • 5 ml Vanilla Essence
  • 250 ml Whipped Cream


  • Mix sugar with cornstarch and salt in a medium-sized microwaveable bowl; whisk in milk until smooth. Set aside. 
  • Heat in microwave for 4 minutes or until thickened, while stirring every 45 seconds.
  • Beat egg yolks in a heatproof bowl; to prevent curdling, gradually whisk in some of the hot milk mixture. Whisk warm egg yolk mixture back into the rest of the milk mixture. 
  • Cook for another 2 minutes, stirring continuously, until very thick.
  • Stir in vanilla. Set bowl aside to cool. Stir often, for 20 minutes or until custard is completely cool.
  • Fold cool custard into the whipped cream.
  • Carefully spoon ice cream mixture into moulds. Freeze for 6 hours or until completely set.
  • Popsicles can be kept in the freezer for up to 1 month.