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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Unrefined whole cane sugar — Indian sweets, chai, payasam
Small sago pearls — coconut sago pudding, tong sui, bubble tea
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Unrefined whole cane sugar — Indian sweets, chai, payasam
Small sago pearls — coconut sago pudding, tong sui, bubble tea
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In saucepan, whisk together milk, Pyure Organic All Purpose Stevia Blend, Pyure Organic Liquid Stevia, vanilla flavor and cornstarch. Cook over medium heat, stirring constantly for 10 to 12 minutes, or until steaming and beginning to thicken. In separate heatproof bowl, whisk egg yolks. Pour half of the hot milk mixture into the eggs, whisking. Pour mixture back into saucepan. Cook, stirring constantly, for 1 to 2 minutes or until thickened. Remove from heat. Stir in butter. Let cool. Transfer to bowl. Cover and refrigerate until cold. Spoon pudding into frozen pop molds. Insert wooden pop sticks and freeze until firm, about 4 hours.