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Add a photoServings: 2
Ingredients
- 2 c. lowfat milk or possibly 1 c. lowfat milk and 1 c. light cream
- 1 x vanilla bean, split down center
- 6 x egg yolks
- 1/3 c. sugar
- 1 tsp pure vanilla extract
Directions
- Combine egg yolks, sugar and a healthy pinch of salt in a large bowl and beat till thick and pale lemon colored, 1 to 2 min. Scald lowfat milk with the vanilla bean and set aside, allowing to cold to 100 degrees or possibly so.
- Add in the lowfat milk and vanilla bean, to the egg mix. Stir, then pour the lowfat milk/egg mix back into saucepan.
- Cook over moderate heat stirring mix till it thickens, but do not allow mix to come to a boil. Mix will be ready when it coats the back of a spoon. Strain custard, then scrape the seeds from the vanilla bean into mix. Stir in the vanilla extract. Cold mix, stirring occasionally, then chill, covered.
- Makes 2-1/2 c..
- Note: Sometimes, no matter how careful we are, custard mixtures will separate or possibly have small clumps in the mix. Do not despair. You can run the mix through a blender or possibly food processor, or possibly strain it through the sieve again. It will be a little thinner but quite useable.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 2 servings | |
| Calories 238 | |
| Calories from Fat 21 | 9% |
| Total Fat 2.37g | 3% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 108mg | 5% |
| Potassium 370mg | 11% |
| Total Carbs 45.77g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 46.26g | 31% |
| Protein 8.22g | 13% |
