Vanilla Pastry Cream (Low Fat) – a delicious recipe with low-fat milk, cornstarch, vanilla bean, egg, egg yolk, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
Scrape the seeds of the vanilla bean into the mixture then add the bean.
3
Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
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
Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
6
Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
7
Sauce can be stored in air tight container in fridge for 2 days.
217
kcal
Calories
7
g
Fat
23
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup low-fat milk (1%), 2 tablespoons cornstarch, 1/2 vanilla bean, split lengthwise, 1 large egg, and more.
Yes, Vanilla Pastry Cream (Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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