Low Fat Vanilla Custard Sauce Recipes

Steps:

• In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

Steps:

• Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
• Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
• Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
• Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Steps:

• Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)

Steps:

• Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.
• Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.

Steps:

• Whisk flour and 1/2 cup milk in a medium nonstick pan until smooth. Whisk in the remaining 1 1/2 cup of milk.
• Scrape seeds of the vanilla bean into pan then add the bean.
• Bring the mixture to boil over medium heat, stirring constantly, then reduce heat to low, cook for 1 minute or until sauce thickens.
• In a small bowl, whisk together eggs and sugar. While beating constantly, add a little bit of milk mixture to the bowl to temper the eggs. Then add the egg into milk mixture.
• Cook over low heatm stirring constantly for 5 minutes or until sauce thickens. Strain through sieve into a clean bowl.
• Sauce can be used warm or chilled. Store in air tight container in fridge for up to 2 days.

Steps:

• Stir 3/4 cup water and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Add strawberries and raspberries and bring just to boil, stirring constantly until berries release their juices, about 5 minutes. Stir in blueberries. Remove from heat. Let stand until lukewarm, about 30 minutes. Stir in vanilla. Strain berry mixture, reserving berries and juices separately.
• Arrange 15 ladyfingers, side by side and standing upright, around inside of 5- to 6-cup soufflé dish (about 7 inches in diameter and 3 inches high). Arrange 6 ladyfingers in bottom of dish, trimming to fit. Spoon half of berries into lined dish. Top with 6 ladyfingers, trimming to fit. Spoon remaining berries over. Top with 8 ladyfingers, trimming to fit. Cover with plastic wrap; place small plate atop pudding to weigh down. Chill pudding and juices separately overnight.
• Peel back plastic wrap. Invert pudding onto plate. Spoon some of reserved juices over. Cut into wedges and serve with Low-fat Vanilla Custard Sauce.