Melktert Shooters (Gluten-Free)

Ingredients

• 1 1/2 cups Gluten-free shortbread cookies, crushed
• 4 tbsp Melted butter
• 3 cups Milk
• 1/2 cup Sugar
• 3 Egg yolks
• 3 tbsp Cornstarch
• 1 Cinnamon stick
• 1 tsp Vanilla extract
• for dusting Ground cinnamon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine crushed gluten-free shortbread cookies and melted butter. Press into the bottom of small glasses or shot glasses.
2. 2In a saucepan, heat milk, sugar, and cinnamon stick until simmering.
3. 3In a bowl, whisk together egg yolks and cornstarch.
4. 4Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly.
5. 5Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
6. 6Remove from heat and stir in vanilla extract. Remove the cinnamon stick.
7. 7Pour the custard into the prepared glasses. Chill for at least 2 hours.
8. 8Dust with ground cinnamon before serving.

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