OMBRE SALTED CARAMEL FLAN POPSICLES – Lady and Pups

Step 1

Whisk egg yolks, whole milk and cornstarch together in a large pot until absolutely lump-free and smooth. Set over medium-low heat, whisking constantly, until you feel the mixture at the bottom of the pot is starting to thicken. Remove from the heat and whisk vigorously for 30 seconds, during which the residual heat will continue to cook/thicken the mixture, and you should have a consistency that resembles mayonnaise. Then return to the heat for 10 more seconds, whisking constantly until it starts to bubble. The custard will get lumpy once it cools down, so while still hot, whisk in the sweetened condensed milk, heavy cream and vanilla extract.

Step 2

Divide the custard into popsicle-molds, filling them about 75~80% full, leaving rooms for the caramel layer. I find it the easiest to transfer the custard into an easy-to-pour container for this task (like a measuring cup or a stainless steel milk jug), but you can do it however you like. Set aside.

Step 3

In a small pot, sprinkle the gelatin powder over 1/4 cup of water, then add salt. Bring to a simmer over medium-low heat for a couple min, stirring occasionally, until the gelatin has fully melted, then set aside. In another larger pot, combine granulated sugar and 2 tbsp of water, and set over medium heat. Cook for 5~6 min, swirling the pot gently and occasionally but do not stir, until the sugar turns into a medium-golden color. Remove from the heat, and continue to slowly swirl the pot for another 30~40 seconds. The color of the caramel will darken to a deep amber color with the residual heat (it should be almost the darkest color on this color wheel). Now add the heavy cream, which will bubble up quite actively. Keep swirling the pot gently until the bubbling subsides slightly, then add the gelatin water. Return to low heat, and stir until the caramel has re-melted and evenly combined.

Step 4

Fill the caramel into the popsicle-molds all the way to the top. Again, I find it the easiest to transfer the caramel into an easy-to-pour container for this task, but you can do it however you like. The caramel will slowly sink through the custard (because it's denser and heavier), and settle on the bottom of the mold, creating a gradient of color. The mixture is too loose right now to hold the wooden handles, so freeze for 2 hours, then insert the wooden handles. Then freeze for at least 12 hours until hardened.