Email to Shareen k      

Recipe Categories: FOODCRAZY's HOME PAGEAppetiser-spreaddip Appetisers Asian BarCookies basics Beverage bread BREAKFAST Brownies cake Cakes CAKESandPIES cakesusingcakemix CANDY CASSEROLES Cheesecake Chicken-maindish COOKIES CROCKPOT DESSERTS Egglesscake EGGS FISHandSEAFOOD Frosting Lemondeserts MainDish MEATS Mexican Muffins Pasta PASTRIES Pie Pie-Savoury PIZZA PorkChops POULTRY Rice salad-dressings salad-seafood SALADandDRESSING Sandwich SAUCES SavouryPie Scones Seafood-maindish sides sides-potato sides-vegetable SOUPSandSTEWS Sweetbreads TARTSandPIES Thai VEGETABLES VEGETARIAN

Vanilla Custard Sauce - CL




Source of Recipe


Cooking Light


Recipe Introduction


Serving Size : 8


List of Ingredients




1 1/2 cups 2% low-fat milk
1/4 cup sugar
4 large egg yolks
1 tablespoon vanilla extract

Recipe



Place milk in a 1-quart glass measure. Microwave at HIGH 3 minutes.

Combine sugar and egg yolks in a medium bowl; stir with a whisk. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to glass measure. Microwave at HIGH 2 1/2 minutes, stirring after 1 1/2 minutes. Stir in vanilla. Cover; cool to room temperature. Serve over angel food cake.

Serving Size: 1 slice cake and 1/4 cup sauce

Source:
"Cooking Light, December 1996, p.169"
Copyright:
"Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 227 Calories; 4g Fat (14.3% calories from fat); 6g Protein; 42g Carbohydrate; trace Dietary Fiber; 110mg Cholesterol; 315mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.