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.