Helado de Natilla (Sour Cream Popsicles)

Step 1: In a heavy-bottomed saucepan on medium heat, add the milk, sugar and vanilla and cook for several minutes until the sugar dissolves, stirring constantly.

Step 2: In a bowl, combine the natilla (or substitute), the beaten eggs, and the cornstarch. Mix well.

Step 3: Temper the egg mixture with a few spoonfuls of the hot milk, whisking so that the eggs don't cook and curdle. Pour the tempered egg mixture into the pan of warm milk, whisking constantly.

Step 4: Cook the mixture for about one minute, or until it thickens slightly. Pass the mixture through a fine mesh strainer into a bowl or large measuring cup and let cool to room temperature.

Step 5: Fill popsicle molds and freeze until they are hard. If your mold doesn't have bases with sticks, add a stick about halfway through the freezing time.

Step 6: Once they are completely frozen, you can serve by dislodging the popsicles using a wet cloth or warm water. Serve immediately.

Note: These are wonderful if you add a few diced strawberries to the mix before freezing. Strawberries and cream!!!