Vanilla Custard Sauce

recipe

Yield:

2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 72
Caloriesfromfat 16 %
Fat 1.3 g
Satfat 0.6 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 3.6 g
Carbohydrate 11.5 g
Fiber 0.0 g
Cholesterol 31 mg
Iron 0.2 mg
Sodium 55 mg
Calcium 110 mg

Ingredients

1/4 cup sugar
1 tablespoon cornstarch
Dash of salt
1 cup 2% low-fat milk
3/4 cup evaporated skimmed milk
1 egg, lightly beaten
1 (6-inch) vanilla bean, split lengthwise

Preparation

Combine first 3 ingredients in the top of a double boiler. Gradually add milks and egg, stirring with a wire whisk until smooth. Scrape seeds from vanilla bean; stir seeds into milk mixture, reserving bean for another use. Place pan over simmering water, and cook 12 minutes, stirring constantly. Serve warm or at room temperature.

Jim Fobel,

Cooking Light

January 1996
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