- 1/3 cup tamarind pulp (from a pliable block)
- 2 cups water
- 3/4 cup packed dark brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 3/4 cup chilled heavy cream
- Tajín chile fruit seasoning (optional)
- Break up tamarind with your fingers and blend with water in a blender until seeds have broken up and tamarind is dissolved. Strain through a fine-mesh sieve into a bowl, pressing lightly on solids.
- 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. Remove from heat and stir in butter. Transfer to a bowl and quick-chill by setting in an ice bath and stirring occasionally until cold, about 20 minutes.
- Beat cream until soft peaks form. Divide pudding among small glasses and top with cream and a sprinkle of chile seasoning (if using).