- 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).
- Prep Time:
- Total Time: 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.