Brown Butter Butterscotch Oreo Popsicles

Author: Dini from The Flavor Bender
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  • 5.3 oz / 150g brown sugar
  • 1 tsp flake salt I used Maldon
  • 1 ¼ cup of cream
  • 1 ⅔ cup of milk
  • 1 tbsp + 1 tsp cornflour
  • 4 tbsp butter
  • 2 oz / 56 g Oreo cookies with filling in the middle removed


  • Place the butter in a small saucepan and heat it slowly till it starts making bubbles and brown. Remove from the heat immediately as the milk solids start to get dark in colour, and pour it into a small bowl. Set aside to let the milk solids settle to the bottom of the bowl. Use the guide HERE for more tips.
  • Remove about 2.5 tbsp of the melted butter from this mix, being careful not to remove the toasted milk solids.
  • Place the remaining butter with the toasted milk solids, salt, brown sugar and cream in a saucepan and heat on medium high heat till the sugar melts and the mix starts to boil (make sure to stir constantly in order to avoid the cream from settling on the bottom of the pan and burning).
  • Reduce heat to medium and keep cooking the mixture until it thickens into a syrup like consistency (about 8 minutes depending on your stove - so keep an eye on it).
  • Dissolve the cornflour in about ½ cup of the milk. Add this mix plus the rest of the milk into the butterscotch mix. While stirring frequently, heat this for about 5-6 minutes until it thickens (not like pudding consistency though). Use a hand-held beater on low speed to emulsify the mix (optional - this is to make sure the butter really mixes in with the milk, but I have made it without this step as well).
  • Let the mixture cool completely to room temperature. Place a plastic wrap on the surface to avoid a skin forming, or whisk it regularly to make sure the skin re-blends into the mix.
  • Prepare the Oreos by breaking them into pieces. Make sure there are small pieces as well as some larger ones (you can use mini Oreos as well).
  • Pour the cooled butterscotch mix into the pudding molds, just below the fill line and add some of the Oreo chunks into the mold as well. Use the back of a spoon or a skewer or a chopstick to disperse the cookies inside the butterscotch mix (optional - you can sprinkle some Oreo cookie crumbs right at the top as well), then insert the popsicle sticks.
  • Let the popsicles freeze overnight.
  • When you're ready to eat, place the popsicles in lukewarm water for a few seconds to loosen the popsicle from the mold.