| 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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