French Custard Sauce (Creme Anglaise) Low-Fat

This low fat version of the classic French sauce can be used as the base for plain cakes or tarts, or as a sauce for fresh or poached fruits.

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 2  tablespoons all-purpose flour
• 1 3⁄4 cups low-fat milk (1%)
• 1⁄2 vanilla bean, split lengthwise
• 2  large eggs
• 1⁄4 cup sugar, plus
• 1  tablespoon sugar

Directions

1. Whisk flour and 1/2 cup milk in a medium nonstick pan until smooth. Whisk in the remaining 1 1/2 cup of milk.
2. Scrape seeds of the vanilla bean into pan then add the bean.
3. Bring the mixture to boil over medium heat, stirring constantly, then reduce heat to low, cook for 1 minute or until sauce thickens.
4. In a small bowl, whisk together eggs and sugar. While beating constantly, add a little bit of milk mixture to the bowl to temper the eggs. Then add the egg into milk mixture.
5. Cook over low heatm stirring constantly for 5 minutes or until sauce thickens. Strain through sieve into a clean bowl.
6. Sauce can be used warm or chilled. Store in air tight container in fridge for up to 2 days.