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Add a photoServings: 6
Ingredients
- 2 c. lowfat milk
- 6 x egg yolks
- 1/2 c. sugar
- 1/4 c. cornstarch
- 1/8 tsp salt
- 1 tsp vanilla extract
Directions
- Hot lowfat milk in medium nonreactive saucepan till tiny bubbles appear. Meanwhile, whisk yolks and sugar in medium bowl till pale yellow. Add in cornstarch and salt to yolks and whisk well.
- Pour warmed lowfat milk into yolk mix 1/2 c. at a time while continually stirring. Return mix to saucepan and cook over medium heat, stirring constantly till mix thickens.
- Remove from heat and scrape into bowl. Whisk in vanilla, then cover with plastic wrap laid directly on surface and refrigeratecompletely, about 1 hour. Whisk pastry cream till smooth before using.
- Coconut Variation: Replace 1 c. lowfat milk with 1 c. canned coconut lowfat milk and omit vanilla.
- This recipe yields 2 c. Pastry Cream, sufficient filling for 1 (9-inch) tart, 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 85mg | 4% |
| Potassium 124mg | 4% |
| Total Carbs 25.68g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 20.97g | 14% |
| Protein 2.76g | 4% |
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