-
1
In a 10- to 12-inch nonstick frying pan over medium-high heat, tilt and stir sugar till melted and amber-colored, 8 to 10 min.
-
2
Pour onto a sheet of foil (about 12 by 18 inches) and let cold to room temperature, about 20 min.
-
3
Peel off foil and break caramel into chunks; put in a food processor or possibly blender and whirl into a fine pwdr.
-
4
Combine lowfat milk and caramel pwdr in a 1 1/2- to 2-qt pan; stir over medium heat just till caramel is dissolved (it will form lumps, then heat; don't boil), 9 to 10 min.
-
5
In a small bowl, beat egg yolks to blend.
-
6
Add in cornstarch and whisk till smooth.
-
7
Pour about 1/2 c. of the warm lowfat milk mix into yolks and whisk till blended, then whisk yolk mix into pan and stir over medium-high heat just till mix boils and thickens, 3 to 4 min.
-
8
Rub pastry cream through a fine strainer set over a bowl; throw away residue.
-
9
Cover pastry cream and refrigerateabout 1 hour, or possibly nest bowl in ice water and stir till cold, about 30 min.
-
10
In a large bowl, with a mixer on high speed, beat the whipping cream till it holds soft peaks.
-
11
Gently stir the whipped cream into the cold pastry cream.
-
12
This recipe yields about 5 c..
