If you plan on doing a lot of entertaining (and are considering dessert shots), I recommend buying your glasses from here and some (reusable) stainless steel demitasse spoons.
Nilla Wafer Custard Dessert Shots
2/3 cup sugar
3 Tablespoons cornstarch
1/2 teaspoon salt
2 cups whole milk
1 cup heavy cream
3 egg yolks, beaten (in a small mixing bowl, set aside for tempering)
Whisk the sugar, cornstarch, and salt together in a medium saucepan (this will help prevent lumps). Add the milk and whisk until combined. Cook over medium heat, stirring constantly until the mixture boils and thickens.
Boil for 1 minute, and remove from heat.
Gradually stir at least half of the hot mixture into the 3 beaten egg yolks whisking constantly to temper (slowly bringing the yolks and hot milk to the same temperature to prevent scrambling).
Then add the tempered egg mixture back into the rest of the hot milk, whisking constantly to combine. Return the custard mixture to the stove (over medium heat) and bring to a boil – for 1 minute, stirring constantly.
Remove from heat and add 1 1/2 teaspoons vanilla and 1 Tablespoon unsalted butter. Whisk until fully incorporated. Then pour through a sieve into a large (4 cup) glass measuring cup.
Don’t omit this step! Even when I think I’ve fully incorporated the egg yolks, there are always a few chewy bits that end up in the sieve.
To make the shots, simply alternate the custard and Nilla Wafers.
Let cool to room temperature (about 30 minutes) before refrigerating (to prevent sweating).
Before serving, top with a dollop of sweetened whip cream and garnish with a Nilla Wafer.
*This recipe makes about 12 – 15 dessert shots. I’ve doubled this recipe with success, but note that the cooking time will be longer due to the increased amount of liquid.