Recipe by Sarah Phillips © 1999 Sarah Phillips CraftyBaking.com Healthy Oven is a registered trademark of Sarah Phillips
Variation: Healthy Oven Ginger Custard Sauce
For a reduced-fat custard, this one is especially creamy and thick.
CUSTARD RECIPE HELP /
1 1/2 cups 1 or 2 % milk
3 tablespoons sugar
1 large egg
1 tablespoon cornstarch
1 teaspoon vanilla extract
Mix together sugar and cornstarch in a large saucepan. Add egg and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.
Strain if custard has lumps. Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skim from forming, and refrigerate until completely chilled, about 2 hours.
Healthy Oven Ginger Custard Sauce: Substitute dark brown sugar for the sugar. Reduce the vanilla extract to 1/2 teaspoon. Add 1 tablespoon finely minced crystallized ginger and 1/4 teaspoon ground ginger to the sauce after straining.
Nutritional Analysis - Basic Low-Fat Custard (1% milk): (about 1/4 cup) About 65 calories (18 percent from protein; 62 percent from carbohydrates; 20 percent from fat), 3 grams protein, 10 grams carbohydrates, 1 gram fat (less then 1 gram saturated), 38 milligrams cholesterol, 41 milligrams sodium
Nutritional Analysis - Low-Fat Ginger Custard: (about 1/4 cup) About 75 calories (16 percent from protein; 66 percent from carbohydrates; 18 percent from fat), 3 grams protein, 12 grams carbohydrates, 1 gram fat (less then 1 gram saturated), 38 milligrams cholesterol, 43 milligrams sodium
The Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999