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Low-Fat Custard Sauce
- Makes about
2¾ cups
- Difficulty
Easy
By Richard Sax
Published 1994
By using low-fat milk and whole eggs instead of yolks, you can cut back substantially on the amount of fat in custard sauce, while retaining the traditional flavor and body. Note that because this sauce contains egg whites, which curdle before yolks, it should be watched very closely.
Ingredients
2½ cups 1 2 teaspoons
Method
- Rinse a heavy nonreactive saucepan with cold water; shake dry (this helps prevent sticking). Add the milk, vanilla bean (if using vanilla extract, do not add it now) and orange zest to the pan and bring the mixture nearly to a boil. Remove from the heat, cover and set aside to steep for at least 30 minutes.
- Return the milk to a simmer. Meanwhile, in a bowl, whi
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