Chilled Butterscotch Pudding Tartlets

September 19 marks National Butterscotch Pudding Day, celebrating the deep caramel notes of butter and brown sugar. These chilled tartlets cradle silky pudding in crisp mini shells, finished with dark chocolate shavings and cream.

Serves 6 · 25 min prep · 12 min cook

Estimate for one serving

• 380 cal
• 5g protein
• 42g carbs
• 22g fat
• 3g fiber

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Ingredients

• 6 (about 3-inch) mini tart shells pre-baked
• 3 tbsp unsalted butter
• 3/4 cup dark brown sugar
• 1 1/2 cups whole milk
• 3/4 cup heavy cream
• 2 1/2 tbsp cornstarch
• 2 large egg yolks
• 1 1/2 tsp vanilla extract
• 1/4 tsp kosher salt
• 2 tbsp dark chocolate shavings
• 3/4 cup whipped cream

Instructions

1. 1Melt the butter in a medium saucepan over medium heat until it foams and smells nutty.
2. 2Add the dark brown sugar and cook, stirring, until fully melted into a deep amber butterscotch base, about 3 minutes.
3. 3Gradually whisk in the whole milk and heavy cream until the mixture is smooth and steaming.
4. 4Whisk cornstarch, egg yolks, and salt together in a bowl until lump-free.
5. 5Temper the yolks by slowly streaming in a ladle of hot milk while whisking vigorously.
6. 6Return everything to the pan and cook over medium-low, whisking constantly, until the pudding thickens to a spoon-coating consistency and just begins to bubble gently, 5 to 7 minutes.
7. 7Off heat, stir in the vanilla, then strain the pudding into a bowl and cool 10 minutes, stirring occasionally.
8. 8Spoon or pipe the warm pudding evenly into the pre-baked mini tart shells, smoothing the tops.
9. 9Press plastic wrap onto the surface of each tartlet and refrigerate until completely chilled and set, at least 2 hours.
10. 10Just before serving, pipe or dollop whipped cream onto each tartlet and finish with a sprinkle of dark chocolate shavings for contrast.