Ingredients for Vanilla Pastry Cream Low Fat
- Low Fat Milk
- 2 tablespoons (10g) cornstarch
- 1 vanilla bean, split and seeds scraped
- 1 large egg
- 1 large egg yolk
- 1/4 cup (50g) granulated sugar
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How to Make Vanilla Pastry Cream Low Fat
- In a small nonstick saucepan, whisk together 1/4 cup (60ml) of milk and 2 tablespoons (10g) of cornstarch until completely smooth.
- Whisk in the remaining 3/4 cup (180ml) of milk.
- Scrape the seeds from 1 vanilla bean into the milk mixture. Add the scraped vanilla bean pod to the mixture as well.
- Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil.
- Reduce heat to low and continue to cook, whisking constantly, for 1 minute to thicken slightly.
- Remove from heat.
- In a separate small bowl, whisk together 1 large egg, 1 large egg yolk, and 1/4 cup (50g) granulated sugar until pale and slightly thickened.
- Temper the egg mixture by slowly whisking in a small amount (about 1/4 cup) of the warm milk mixture. This prevents the eggs from scrambling.
- Gradually whisk the tempered egg mixture into the saucepan with the remaining milk mixture, whisking constantly.
- Cook over low heat, stirring continuously, for 1-2 minutes, or until the pastry cream has thickened enough to coat the back of a spoon.
- Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or vanilla bean bits.
- Let the pastry cream cool completely, stirring occasionally to prevent a skin from forming. Can be used warm or chilled.
- Store leftover pastry cream in an airtight container in the refrigerator for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
163g
Fat
18g
Carbs
17g
