| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | St. Louis | Cooking lig, Desserts | 4 | Servings |
INGREDIENTS
| 1/2 | c | Sugar |
| 2 | T | Cornstarch |
| 2 | c | 1% Low-Fat Milk |
| 1 1/2 | oz | Semisweet Chocolate, Chopped |
| 1 | Egg, Lightly Beaten | |
| 1 | t | Vanilla Extract |
INSTRUCTIONS
Combine the sugar and cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended. Stir in chocolate. Bring to a boil over medium-heat; cook 7 minutes, stirring constantly. Gradually add hot milk mixture to egg, stirring constantly with a whisk. Return the milk mixture to the pan, and cook until thick and bubbly (about 30 seconds), stirring constantly. Remove from heat, and stir in the vanilla. Spoon the mixture into a bowl; place plastic wrap over the surface, and cool to room temperature. Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis, MO - jpxtwo@swbell.net NOTES : Many feel that chocolate is the ultimate "feel good" food when you're down. Speculation is that it either contains mood-elevating substances or that it stimulates their production. Recipe by: Cooking Light, March 1998, pg. 96 Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 29, 1998
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