low-fat-vanilla-custard-sauce-105379.json

{
    "directions": [
        "Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; 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.)"
    ],
    "ingredients": [
        "2 cups low-fat (1%) milk",
        "1 3-inch piece vanilla bean, split lengthwise",
        "1/4 cup sugar",
        "2 teaspoons cornstarch",
        "1 large egg"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Sauce",
        "Dairy",
        "Egg",
        "Vanilla",
        "Summer"
    ],
    "title": "Low-Fat Vanilla Custard Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/low-fat-vanilla-custard-sauce-105379"
}