Chilled Butterscotch Pudding Tartlets

Serves 6 · 25 min prep · 12 min cook

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.