Low Fat Vanilla Custard Sauce Recipes

FRENCH CUSTARD SAUCE (CREME ANGLAISE) LOW-FAT

Steps:

• Whisk flour and 1/2 cup milk in a medium nonstick pan until smooth. Whisk in the remaining 1 1/2 cup of milk.
• Scrape seeds of the vanilla bean into pan then add the bean.
• Bring the mixture to boil over medium heat, stirring constantly, then reduce heat to low, cook for 1 minute or until sauce thickens.
• In a small bowl, whisk together eggs and sugar. While beating constantly, add a little bit of milk mixture to the bowl to temper the eggs. Then add the egg into milk mixture.
• Cook over low heatm stirring constantly for 5 minutes or until sauce thickens. Strain through sieve into a clean bowl.
• Sauce can be used warm or chilled. Store in air tight container in fridge for up to 2 days.

SUMMER PUDDING WITH LOW-FAT VANILLA CUSTARD SAUCE

Steps:

• Stir 3/4 cup water and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Add strawberries and raspberries and bring just to boil, stirring constantly until berries release their juices, about 5 minutes. Stir in blueberries. Remove from heat. Let stand until lukewarm, about 30 minutes. Stir in vanilla. Strain berry mixture, reserving berries and juices separately.
• Arrange 15 ladyfingers, side by side and standing upright, around inside of 5- to 6-cup soufflé dish (about 7 inches in diameter and 3 inches high). Arrange 6 ladyfingers in bottom of dish, trimming to fit. Spoon half of berries into lined dish. Top with 6 ladyfingers, trimming to fit. Spoon remaining berries over. Top with 8 ladyfingers, trimming to fit. Cover with plastic wrap; place small plate atop pudding to weigh down. Chill pudding and juices separately overnight.
• Peel back plastic wrap. Invert pudding onto plate. Spoon some of reserved juices over. Cut into wedges and serve with Low-fat Vanilla Custard Sauce.

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.