ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Custard Sauce

Yield 2 cups (serving size: 1/4 cup)

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

Nutrition 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

How to Make It

  1. 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.