| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Low-fat | 4 | Servings | |
INGREDIENTS
| 2 | c | 1% fat milk |
| 1/2 | c | Liquid egg substitute |
| 1/3 | c | Granulated sugar |
| 2 | tb | Cornstarch |
| 1/8 | ts | Salt (optional) |
| 2 | ts | Non-diet, tub-style canola |
| Or corn-oil margerine or | ||
| Butter | ||
| 1 | ts | Vanilla extract |
INSTRUCTIONS
In a 4-cup glass measure, mix the milk and egg substitute. Microwave on high power 2 1/2 to 3 1/2 minutes, stirring after each minute, until the mixture is just hot, but not boiling. In the top of a double boiler, mix together the sugar, cornstarch, and salt (if using). Gradually stir in the milk mixture until smooth. Cook over 1" of boiling water, stirring vigorously, for 5 to 7 minutes, or until the custard thickens. Remove from the heat. Stir in the margarine or butter and vanilla. Cover and place in the refrigerator. Let cool, stirring occasionally, for about 30 minutes.
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