Strawberry Won Ton Tartlettes Recipe
Ingredients
| Vegetable cooking spray | ||
| 12 won ton wrappers | ||
| Sugar | 1 Teaspoon | |
| Egg | 1 | |
| Milk fat | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| Strawberries | 24 Small, halved | |
| Powdered sugar | 1 Tablespoon | |
Directions
Preheat oven to 400°.
Coat 12 muffin cups with cooking spray.
Gently press 1 won ton wrapper into each muffin cup, allowing ends of wrappers to extend above edge of cups.
Lightly coat won ton wrappers with cooking spray; sprinkle with 1 teaspoon sugar.
Bake at 400° for 5 minutes or until lightly browned.
Let cool completely in pan on a wire rack.
Place egg in a medium bowl, and stir well with a whisk; set aside.
Combine milk, 1/4 cup sugar, and cornstarch in a medium saucepan; stir with a whisk until well-blended.
Bring to a boil over medium heat; cook 1 minute, stirring constantly.
Gradually add hot milk mixture to egg, stirring constantly with a whisk.
Return milk mixture to pan; cook over medium heat 1 minute or until thick and bubbly, stirring constantly.
Remove from heat; stir in extracts.
Pour the custard into a bowl; cover surface of custard with heavy-duty plastic wrap, and chill.
Remove won ton cups from pan; place cups on individual plates.
Spoon chilled custard evenly into won ton cups; top with strawberries, and sprinkle with powdered sugar.
Coat 12 muffin cups with cooking spray.
Gently press 1 won ton wrapper into each muffin cup, allowing ends of wrappers to extend above edge of cups.
Lightly coat won ton wrappers with cooking spray; sprinkle with 1 teaspoon sugar.
Bake at 400° for 5 minutes or until lightly browned.
Let cool completely in pan on a wire rack.
Place egg in a medium bowl, and stir well with a whisk; set aside.
Combine milk, 1/4 cup sugar, and cornstarch in a medium saucepan; stir with a whisk until well-blended.
Bring to a boil over medium heat; cook 1 minute, stirring constantly.
Gradually add hot milk mixture to egg, stirring constantly with a whisk.
Return milk mixture to pan; cook over medium heat 1 minute or until thick and bubbly, stirring constantly.
Remove from heat; stir in extracts.
Pour the custard into a bowl; cover surface of custard with heavy-duty plastic wrap, and chill.
Remove won ton cups from pan; place cups on individual plates.
Spoon chilled custard evenly into won ton cups; top with strawberries, and sprinkle with powdered sugar.
Chef
