Strawberry Won Ton Tartlettes
|Vegetable cooking spray||1|
|1% low fat milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Strawberries||24 Small, halved|
|Powdered sugar||1 Tablespoon|
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.