In a saucepan, whisk together the cornstarch, sugar, and salt. Add in the milk and whisk until smooth.
Heat over medium-high, whisking continuously until bubbles begin to appear.
Remove from the heat
In a bowl, whisk the eggs.
Pour a small amount of hot milk to the egg, whisking vigorously until smooth.
Pour back the mixture in the saucepan and cook over medium-high heat, whisking continuously until thick.
Remove and transfer to a bowl and let it cool.
Once it is cool enough, whisk in the sour cream and vanilla.
Scoop out a tablespoon of vanilla pudding into each tartlet shells.
Top with raspberry
If you’re looking to kick up the dish a bit more, you can sprinkle from chopped mint over the top. Crushed nuts would also be good with this dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (47g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (40%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 6mg||2 %|
|Sodium 3502.4mg||121 %|
|Potassium 52.2mg||1 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.6g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 40
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