Directions:
- Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
- Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.
- Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately, or cover and refrigerate up to 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 679.43 Kcal (2845 kJ) | ||
| Calories from fat | 270.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.09g | 46% | |
|---|---|---|---|
| Cholesterol | 228.5mg | 76% | |
| Sodium | 1142.68mg | 48% | |
| Potassium | 433.34mg | 9% | |
| Total Carbs | 72.37g | 24% | |
| Sugars | 25.03g | 100% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 22.48g | 45% | |
| Vitamin C | 31.9mg | 53% | |
| Iron | 12.7mg | 71% | |
| Calcium | 279.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 131.76 Kcal (552 kJ) | ||
| Calories from fat | 52.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 46% | |
|---|---|---|---|
| Cholesterol | 44.31mg | 76% | |
| Sodium | 221.6mg | 48% | |
| Potassium | 84.04mg | 9% | |
| Total Carbs | 14.03g | 24% | |
| Sugars | 4.85g | 100% | |
| Dietary Fiber | 0.33g | 7% | |
| Protein | 4.36g | 45% | |
| Vitamin C | 6.2mg | 53% | |
| Iron | 2.5mg | 71% | |
| Calcium | 54.3mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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