Vanilla pastry cream

Yield: 1 Servings

Measure Ingredient
1 \N Egg, lightly beaten
⅓ cup Sugar
2½ tablespoon Cornstarch
1¼ cup 2% low-fat milk
⅓ cup Maple syrup
1 teaspoon Margarine
1 teaspoon Vanilla extract

Place egg in a bowl, and set aside. Combine sugar and cornstarch in a saucepan; stir well. Gradually add milk and maple syrup; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat.

Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat; stir in margarine and vanilla. Pour mixture into a bowl; place plastic wrap on surface and chill.

Per serving: 863 Calories; 14g Fat (15% calories from fat); 16g Protein; 171g Carbohydrate; 204mg Cholesterol; 262mg Sodium NOTES : This recipe is featured with Boston Cream Pie.

Recipe by: Cooking Light, March 1995, page 94 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.

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