Tamarind Pudding Shots

1. 1

   Break up tamarind with your fingers and blend with water in a blender until seeds have broken up and tamarind is dissolved.

2. 2

   Strain through a fine-mesh sieve into a bowl, pressing lightly on solids.

3. 3

   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.

4. 4

   Remove from heat and stir in butter.

5. 5

   Transfer to a bowl and quick-chill by setting in an ice bath and stirring occasionally until cold, about 20 minutes.

6. 6

   Beat cream until soft peaks form.

7. 7

   Divide pudding among small glasses and top with cream and a sprinkle of chile seasoning (if using).

* Per serving · 4 servings · Values may vary.

No additional tips available.