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Strawberry Won Ton Tartlettes

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  Vegetable cooking spray 1
  Wonton wrappers 12
  Sugar 1 Teaspoon
  Egg 1
  1% low fat milk 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  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.

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