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Ingredients
Directions
- Sift the flour. Separate the Large eggs and place the yolks in a bowl. (You won't need the whites; freeze them for later use.) Add in the sugar to the egg yolks and beat the mix till it becomes creamy and has increased in bulk. Add in the sifted flour all at once and beat in.
- Bring the lowfat milk to a boil in a thick-bottomed saucepan. Gradually whisk the lowfat milk into the egg mix. Return the mix to the saucepan and bring slowly to a boil, whisking continually. Cook gently till it becomes a smooth cream - the flour will stop it from curdling.
- Makes about 3 3/4 c..
- Note: This custard can be used as a filling for pastries and cakes or possibly simply as an accompaniment to your favorite stewed fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 3 servings | |
| Calories 675 | |
| Calories from Fat 80 | 12% |
| Total Fat 8.91g | 11% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 288mg | 96% |
| Sodium 182mg | 8% |
| Potassium 439mg | 13% |
| Total Carbs 131.32g | 35% |
| Dietary Fiber 1.1g | 4% |
| Sugars 100.0g | 67% |
| Protein 19.42g | 31% |
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