Tamarind Pudding Shots

Directions

1. 1
   Break up tamarind with your fingers and blend with water in a blender until seeds have broken up and tamarind is dissolved.
2. 2
   Strain through a fine-mesh sieve into a bowl, pressing lightly on solids.
3. 3
   Stir together tamarind mixture, brown sugar, cornstarch, and 1/8 teaspoon salt in a small heavy saucepan, then bring to a boil over medium heat, stirring frequently, and boil, stirring, 2 minutes.
4. 4
   Remove from heat and stir in butter.
5. 5
   Transfer to a bowl and quick-chill by setting in an ice bath and stirring occasionally until cold, about 20 minutes.
6. 6
   Beat cream until soft peaks form.
7. 7
   Divide pudding among small glasses and top with cream and a sprinkle of chile seasoning (if using).