Vanilla Pastry Cream (low Fat)

Total Time
20mins
Prep 15 mins
Cook 5 mins

Definitely lower in fat and calorie content that the normal ones.

Ingredients Nutrition

Directions

  1. Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk.
  2. Scrape the seeds of the vanilla bean into the mixture then add the bean.
  3. Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
  4. 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.
  5. Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
  6. Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
  7. Sauce can be stored in air tight container in fridge for 2 days.

Reviews

(3)
Most Helpful

Delicious! I doubled the recipe, used skim milk, and a teaspoon of vanilla extract. Very good and easy to follow directions!

LindsayLu14 July 12, 2014

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!

wax lion July 05, 2009

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!

tuhartz July 16, 2005

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