Vanilla Custard Sauce

Yield: 2 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 16%
  • Fat: 1.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.6g
  • Carbohydrate: 11.5g
  • Fiber: 0.0g
  • Cholesterol: 31mg
  • Iron: 0.2mg
  • Sodium: 55mg
  • Calcium: 110mg


  • 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


  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.
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