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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A little salt adds depth to sweet foods so they don't taste flat. Use any nuts you like in place of the pistachios and almonds. Ingredients:
6 tablespoons sugar |
2 tablespoons cornstarch |
2 cups 1% low-fat milk, divided |
1/8 teaspoon salt |
1 large egg, lightly beaten |
1 teaspoon vanilla extract |
2 tablespoons finely chopped pistachios, toasted |
1 tablespoon finely chopped blanched almonds, toasted |
grated whole nutmeg (optional) |
Directions:
1. Combine sugar and cornstarch in a medium heavy saucepan. Add 1/2 cup milk; stir with a whisk until well blended. Add remaining 1 1/2 cups milk and salt; bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low; cook 9 minutes, stirring frequently.
2. Place egg in a medium bowl. Gradually add hot milk mixture, stirring constantly with a whisk. Return egg mixture to pan; cook over medium-low heat 3 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover surface with plastic wrap. Cool completely. Uncover and sprinkle with nuts. Garnish with nutmeg, if desired.
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