Low-Fat Vanilla Custard Sauce
- 2 cups low-fat (1%) milk
- 1 piece vanilla bean - (3" long) split lengthwise
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 large egg
Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer.
Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes.
Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)
This recipe yields about 2 cups.
Per 1 tablespoon serving: calories, 16; total fat, 0.5 g; saturated fat, 0.5 g; cholesterol, 7 mg.