Low-Fat Custard

Low-Fat Custard Photo: Travis Rathbone


  • 1 1/2 cups 2% milk
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 large egg & 1 egg yolk


1. Heat milk to simmer in a small pot. In a medium bowl, whisk together sugar and cornstarch. Add egg and yolk; whisk to blend.

2. Slowly pour hot milk into egg mixture, whisking constantly. Return milk mixture to saucepan. Whisking constantly, heat over medium until sauce thickens and boils (about 5 minutes). Pour into another bowl to stop cooking. Chill, stirring occasionally (about 4 hours).

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  • Our Low-Fat Custard leaves you satisfied and guilt-free. We use Low-Fat Custard over Orange, Almond & Pomegranate Trifle.This recipe goes with Orange, Almond, & Pomegranate Trifle
  • Yield: Serves: 10

Good to Know

Lower-fat milk gives the custard a silky texture without all the saturated fat of heavier versions or full-fat ice cream.