2 cups low-fat (1%) milk
1 3-inch piece vanilla bean, split lengthwise
1/4 cup sugar
2 teaspoons cornstarch
1 large egg
Pour milk into heavy, medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer.
Whisk sugar and cornstarch in a medium bowl until no lumps remain. Add egg; whisk until well-blended.
Gradually whisk hot milk mixture into egg mixture. Return to saucepan, and 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.)
Makes about 2 cups.
From Bon Appetit/Epicurious
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