Creamy Red Bean Popsicles あずきバー

Method9 steps

1. 1

   Step 1: Bring the milk (250 ml) and cream (125 ml) to a simmer over low heat in a sauce pan.

   Uses 250 ml milk · 125 ml cream

2. 2

   Step 2: Turn the heat off and set aside.

   Uses Warm milk and cream

3. 3

   Step 3: Whisk 2 egg yolks and sugar in a bowl until the colour of the mixture becomes pale and fluffy.

   Uses 2 egg yolks · 25 g caster sugar

   
4. 4

   Step 4: Add the sweet red bean paste (100 g) to the sugar and yolk mixture and mix well.

   Uses Whisked yolks and sugar · 100 g sweet red bean paste (Azuki bean paste (Store bought or home made Azuki bean paste)*1)

5. 5

   Step 5: Gradually pour the warm milk mixture into the egg mixture and keep whisking until smooth.

   Uses Warm milk mixture · Sweetened red-bean yolk mixture

   
6. 6

   Step 6: Pour the tempered mixture into a clean saucepan. Cook over low heat for about 5 minutes, stirring continuously, until the custard coats the spoon and reaches 71°C (160°F). Do not boil; continue gentle cooking if the temperature has not yet been reached.

   Uses Tempered red-bean custard

7. 7

   Step 7: Transfer the cooked custard to a shallow container, cool promptly and refrigerate until thoroughly chilled.

   Uses Cooked red-bean custard

8. 8

   Step 8: Pour the chilled custard into an ice-cream maker. Alternatively, pour it directly into popsicle moulds if you do not mind the bean pieces settling; skip the churning part of the next step.

   Uses Chilled red-bean custard

9. 9

   Step 9: If using an ice-cream maker, churn for about 20 minutes until thickened, then transfer to popsicle moulds. Freeze the filled moulds overnight or for 7–8 hours, until fully frozen. Direct-filled moulds need the same freezing time.

   Freeze the filled popsicle moulds · 480 minUses Chilled custard in the machine or moulds