Low Calorie Vanilla And Cinnamon Custard Recipes

NATILLA (CUBAN CINNAMON AND VANILLA CUSTARD)

Steps:

• Place the milk, cinnamon stick, salt and lime peel in a heavy saucepan and bring to a boil. Remove from the heat and allow to cool, letting the spice and lime steep in the milk.
• In a bowl, beat the egg yolks with the sugar and the dissolved cornstarch until blended well.
• Discard the cinnamon stick and lime peel and combine the infused milk with the egg yolks in a heavy saucepan over medium heat, stirring constantly. When the mixture thickens to soft-custard consistency, turn the heat off and add the vanilla. Pour into a large dessert dish (like a 7-inch souffle dish) or 4 individual 1/2-cup dessert ramekins and chill.
• Serve sprinkled with ground cinnamon.

LOW CALORIE VANILLA AND CINNAMON CUSTARD

Steps:

• Heat milk and water in a saucepan.
• Combine cornstarch, cinnamon and salt. Using a little water, mix it into a paste, then add to the saucepan.
• Cook until it thickens slightly.
• Cool, then add in the vanilla and artificial sweetener to taste.
• Serve chilled.
• You can experiment with different flavours such as mint or pandan (screw pine)leaves. In this case, heat the leaves together with the milk and water, and remove them before chilling.

LOW-FAT VANILLA ICE CREAM

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.

HOMEMADE CINNAMON-VANILLA SALVADORIAN PUDDING

Steps:

• Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
• Ladle pudding into bowls and top with ground cinnamon.

BAKED CUSTARD WITH CINNAMON

Steps:

• In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg. , Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator.

LOW-FAT VANILLA CUSTARD SAUCE

Steps:

• Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)

ATKINS CINNAMON CUSTARD

Steps:

• In a medium-size heavy saucepan, combine heavy cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into cream, just until cream begins to steam (do not boil). Remove from heat.
• Heat oven to 300°F.
• In a medium bowl, whisk eggs, egg yolks, sugar substitute and salt together until pale yellow and slightly thickened. Using a soup ladle and whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract.
• Pour about 1/2 cup cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2-quart round baking dish). Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish.
• Bake until custard is still slightly loose in center, about 30 minutes (for the baking dish, bake about 5 minutes more). Using an oven mitt, carefully remove cups from water bath.
• To unmold, chill custard for at least 4 hours or overnight. Run a knife around edge of custard cups to loosen, invert onto a serving plate, and top with caramel syrup (optional).
• Serve warm, at room temperature, or cold; top each serving with 1 tablespoon caramel syrup.

CINNAMON CUSTARD PIE

Steps:

• Mix together the egg yolks, caster sugar, custard powder and milk in a bowl. Pour the cream into a saucepan set over a medium heat, bring to the boil, then gradually pour into the egg yolk mixture, whisking until smooth.
• Pour the mixture back into the saucepan and cook over a low-medium heat for a few minutes, whisking all the time to keep it smooth. It should be very thick. Remove from the heat, then stir in the vanilla paste. Set aside to cool.
• Heat the oven to 200C/180C fan/gas 4. Line a 28 x 18cm baking tray with baking parchment. Unroll the pastry sheet with the long edge closest to you. Cut it in half vertically, to make two rectangles that will fit the base of the tray. Put one sheet in the baking tray, prick all over with a fork, and bake for 15 mins. Remove from the oven and allow to cool for 5 mins.
• Whisk the custard again briefly, then spread evenly over the cooled pastry. Lay the other pastry sheet on top, tucking in the edges. Brush with half the butter.
• Mix the granulated sugar with the cinnamon, then sprinkle evenly over the pie. Drizzle over the remaining melted butter and bake for a further 35-45 mins until the custard has set and browned on top.
• Remove from the oven and allow to cool in the tray, before cutting into bars to serve. Can be kept chilled for up to three days.