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Add a photoServings: 2
Ingredients
- 1 1/4 c. Lowfat milk
- 1 whl vanilla bean
- 1/3 c. Sugar
- 3 lrg Egg yolks
- 1 tsp Cornstarch
- 1 Tbsp. Cognac
Directions
- 1. In a small saucepan over medium heat, bring lowfat milk and vanilla bean to a boil. Remove from heat and let stand for 5 min. Remove vanilla bean.
- 2. Using an electric mixer, beat together sugar and egg yolks till thick and fluffy. Add in cornstarch. Fold in boiled lowfat milk, a little at a time, on low speed. When mix is thoroughly blended, transfer to a heavy enameled saucepan. Cook over low heat, stirring slowly and constantly with a wooden spoon. Continue stirring, without letting sauce boil, till sauce thickens to a creamy consistency and surface froth has subsided.
- 3. Remove mix from heat and whisk in cognac. Strain through a fine sieve and cold. Chill in a covered container till ready to use, up to 2 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 2 servings | |
| Calories 295 | |
| Calories from Fat 74 | 25% |
| Total Fat 8.25g | 10% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 322mg | 107% |
| Sodium 80mg | 3% |
| Potassium 257mg | 7% |
| Total Carbs 43.07g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 41.38g | 28% |
| Protein 9.19g | 15% |
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