Vanilla Pastry Cream (low Fat)

Recipe by Nolita_Food
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READY IN: 20mins
YIELD: 1 1/4 cup
UNITS: US

INGREDIENTS

Nutrition
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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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