| Ingredients |
1 tsp |
Cornstarch |
| 5 tbsp |
Sugar |
| 2 1/2 c |
Reduced fat milk |
| 1/2 tsp |
Vanilla extract |
| 1/4 tsp |
Nutmeg |
| 1/4 tsp |
Rum extract |
| 3 |
Egg yolks |
| Pinch |
Cinnamon |
Preparation
Combine cornstarch, egg yolks and 2 tablespoons sugar in a medium bowl. Whisk with a wire whip until egg yolks are lemon colored.
Combine milk, 3 tablespoons sugar and nutmeg in a medium sauce pan. Scald milk mixture, stirring occasionally.
Slowly add hot milk to egg mixture, whisking constantly, using wire whip.
Pour back into sauce pan and continue to whisk 2 to 3 minutes over medium heat or until mixture thickens.
Remove from heat and transfer to an ice bath. Add cinnamon and extracts. Cool completely.
Makes 4 (3/4-cup) servings, each containing approximately: 170 calories; 24 gm. carbohydrate; 5 gm. fat; 152 mg. cholesterol; 7 gm. protein; 82 mg. sodium; trace fiber.
*Recipe courtesy of SpaIndex.com and Canyon Ranch
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