| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
California |
Desserts, Low fat, Breads, Muffins & r |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Nonfat milk |
| 1 |
|
Whole egg |
| 2 |
|
Egg yolks |
| 3 |
tb |
Maple syrup |
| 3 |
tb |
Whole-wheat pastry flour |
| 1 |
ts |
Vanilla extract |
| 1 |
tb |
Arrowroot |
| 1 |
tb |
Apple juice or water |
| 2 |
lg |
Bananas |
INSTRUCTIONS
1. In a small saucepan over medium-high heat, heat milk until it steams.
Remove from heat and pour into a mixing bowl.
2. In a separate bowl whisk together egg, egg yolks, and maple syrup until
smooth. Add flour and vanilla. Mix arrowroot with apple juice and add to
egg mixture. Add hot milk. Puree bananas in a blender, then add to egg
mixture.
3. Return custard to pan and cook over medium-high heat, stirring, until
thick. Pour into 8 dessert glasses and chill in the refrigerator for 4
hours before serving.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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