| 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 igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”