Vanilla Pastry Cream (low Fat)
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
1 1/4 cup
ingredients
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Nolita_Food
United States
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much.
I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.