Vanilla Custard ~ Diet

Serves 2


2 cups low-fat or fat-free milk
1 piece vanilla bean, split lengthwise (you can use vanilla essence)
1/4 cup sugar
2 teaspoons cornstarch
1 large egg


- Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer.

- Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended.

- Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes.

- Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours.

- Before serving, remove vanilla bean and whisk to loosen.)


You Can make this 2 days ahead. Cover and keep chilled.

No comments: