Prep 15 mins
Cook 5 mins
Definitely lower in fat and calorie content that the normal ones.
- 1 cup low-fat milk (1%)
- 2 tablespoons cornstarch
- 1⁄2 vanilla bean, split lengthwise
- 1 large egg
- 1 large egg yolk
- 3 tablespoons sugar
- Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk.
- Scrape the seeds of the vanilla bean into the mixture then add the bean.
- Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
- In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan.
- Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
- Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
- Sauce can be stored in air tight container in fridge for 2 days.
Delicious! I doubled the recipe, used skim milk, and a teaspoon of vanilla extract. Very good and easy to follow directions!
I needed a bit more than this recipe produced, so I used 1.5 times as much milk, sugar, and cornstarch, and 2 medium eggs & one med. egg yolk (and vanilla extract at the end - I am sure a vanilla bean would have made this even yummier!) It worked perfectly - thank you for your clear directions. I used it to fill a poundcake baked in a "Maryann" pan & topped with fresh berries and it was great!
Very nice recipe... simply because you don't have to use as many eggs (as you usualy do in Pastry Crème), I will make this recipe again, I'm sure... thumbs up!