VANILLA PASTRY CREAM (LOW FAT)

Vanilla Pastry Cream (low Fat) image

Provided by Nolita_Food

Categories Dessert

Time 20m

Yield 1 1/4 cup

Number Of Ingredients 6

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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

Steps:

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.

Nutrition Facts : Calories 350.4, Fat 9.5, SaturatedFat 3.8, Cholesterol 346.8, Sodium 149.6, Carbohydrate 52.5, Fiber 0.1, Sugar 40.8, Protein 13.8