Vanilla Pastry Cream (Low Fat)

1. 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. 2

   Scrape the seeds of the vanilla bean into the mixture then add the bean.

3. 3

   Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.

4. 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. 5

   Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.

6. 6

   Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.

7. 7

   Sauce can be stored in air tight container in fridge for 2 days.

* Per serving · 4 servings · Values may vary.