| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 1 | Egg, lightly beaten | |
| 1/3 | c | Sugar |
| 2 1/2 | tb | Cornstarch |
| 1 1/4 | c | 2% low-fat milk |
| 1/3 | c | Maple syrup |
| 1 | ts | Margarine |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
Place egg in a bowl, and set aside. Combine sugar and cornstarch in a saucepan; stir well. Gradually add milk and maple syrup; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat. Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat; stir in margarine and vanilla. Pour mixture into a bowl; place plastic wrap on surface and chill. Per serving: 863 Calories; 14g Fat (15% calories from fat); 16g Protein; 171g Carbohydrate; 204mg Cholesterol; 262mg Sodium NOTES : This recipe is featured with Boston Cream Pie. Recipe by: Cooking Light, March 1995, page 94 Posted to MC-Recipe Digest V1 #392 by [email protected] on Jan 28, 1997.
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