Tamarind Pudding Shots
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 cups water
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 3/4 cup packed dark brown sugar
- Carbohydrate 27 g(9%)
- Cholesterol 38 mg(13%)
- Fat 11 g(17%)
- Fiber 0 g(1%)
- Protein 1 g(1%)
- Saturated Fat 7 g(35%)
- Sodium 19 mg(1%)
- Calories 204
Preparation Break up tamarind with your fingers and blend with water in a blender until seeds have broken up and tamarind is dissolved. Strain through a fine-mesh sieve into a bowl, pressing lightly on solids. Stir together tamarind mixture, brown sugar, cornstarch, and 1/8 teaspoon salt in a small heavy saucepan, then bring to a boil over medium heat, stirring frequently, and boil, stirring, 2 minutes. Remove from heat and stir in butter. Transfer to a bowl and quick-chill by setting in an ice bath and stirring occasionally until cold, about 20 minutes. Beat cream until soft peaks form. Divide pudding among small glasses and top with cream and a sprinkle of chile seasoning (if using). Cooks' notes:· You can substitute 3/4 cup thawed tamarind pulp (Goya brand is available in the freezer section of some supermarkets) for the block variety (available at Latino and Asian markets and kalustyans.com). Stir in 1 1/4 cups water; omit blending/straining. · TajÃn chile fruit seasoning is available at mexgrocer.com.
Preparation Break up tamarind with your fingers and blend with water in a blender until seeds have broken up and tamarind is dissolved. Strain through a fine-mesh sieve into a bowl, pressing lightly on solids. Stir together tamarind mixture, brown sugar, cornstarch, and 1/8 teaspoon salt in a small heavy saucepan, then bring to a boil over medium heat, stirring frequently, and boil, stirring, 2 minutes. Remove from heat and stir in butter. Transfer to a bowl and quick-chill by setting in an ice bath and stirring occasionally until cold, about 20 minutes. Beat cream until soft peaks form. Divide pudding among small glasses and top with cream and a sprinkle of chile seasoning (if using). Cooks' notes:· You can substitute 3/4 cup thawed tamarind pulp (Goya brand is available in the freezer section of some supermarkets) for the block variety (available at Latino and Asian markets and kalustyans.com). Stir in 1 1/4 cups water; omit blending/straining. · TajÃn chile fruit seasoning is available at mexgrocer.com.
